Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----ROLLS-----
1 pk Pillsbury Hot Roll Mix
1 c Finely shredded sharp
-Cheddar cheese
3 tb Finely chopped fresh dill
-OR ...
1 tb Dried dill weed
1 c Water heated to 120 to
-130 degrees
2 tb Butter, softened
1 tb Dijon mustard
1 Egg
-----GLAZE-----
1 tb Water
1 t Dijon mustard
1 Egg
Generously grease cookie sheets. In large bowl,
combine flour mixture with yeast from foil packet,
cheese and dill; mix well. Stir in 1 cup hot water,
butter, 1 T mustard and 1 egg until dough pulls away
from sides of bowl. Turn dough out onto lightly
floured surface. With greased or floured hands, shape
dough into a ball. Knead dough 5 minutes until
smooth, sprinkling with additional flour if necessary
to reduce stickiness. Cover dough with large bowl;
let rest 5 minutes. Divide dough into 20 pieces. On
lightly floured surface, roll each piece into 8" rope;
tie into loose knot. Place 2 to 3" apart on greased
cookie sheets. Cover loosely with greased plastic
wrap and cloth towel. Let rise in warm place for 25
minutes or until almost doubled in size. Heat oven to
375 degrees. Uncover dough. In small bowl, beat all
topping ingredients; lightly brush over rolls. Bake
for 13 to 18 minutes or until golden brown. Serve
warm or cool.
