Ingredients
- 6-3/4 to 7-1/4 cups all-purpose flour
- 3 cups shredded cheddar or Monterey Jack cheese
- 2 packages dry yeast
- 2-1/2 cups milk
- 1/2 cup sugar
- 1 teaspoon salt
- 2 eggs
- Milk
- Grated Parmesan Cheese
Preparation
Step 1
In large mixer bowl, stir together 3 cups flour, cheese and yeast, set aside. In medium saucepan heat and stir the 2-1/2 cups milk, sugar, and salt just until warm. Add to flour mixture. Add eggs, beat with an electric mixer at medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using spoon stir in as much remaining flour as you can.
Turn dough onto lightly floured surface. Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes). Shape into a ball. Place in a lightly greased bowl, turn once to grease surface. Cover and let rest for 10 minutes.
Turn dough out onto lightly floured surface. Divide dough into 4 portions. Roll each portion into a 12" square. Cut each square into 12 12"x1" strips. On lightly greased or foil-lined baking sheet, shape each strip into a bowl by forming 2 loops and bringing ends to center, so ends overlap about 1-1/2". Twist ends together once. Press dough together at center. Cover and let rise in a warm place until nearly double in size (20-30 minutes). Brush rolls with additional milk, sprinkle with Parmesan cheese.
Bake in 375 degree oven 12 minutes or until golden. Cool on wire racks.
To refrigerate: Prepare and shape dough as directed, except do not allow dough to rise or bake. Cover dough with oiled waxed paper. Refrigerate for up to 24 hours. To bake let bowl stand, loosely covered, at room temperature for 30 minutes to rise. Brush with milk and top with Parmesan cheese. Bake as directed.