Onion Cheese Rolls

These are nice rolls to have with anything cooked on the grill this time of year and the house smells divine while they are baking! :) I like to shape my rolls into rosettes, it is actually easier than trying to form them into round rolls. The cheese gets completely mixed into the dough during the kneading process so you don't see it but you can sure taste it! The bread flour makes for a nice, light roll but you could also use only all-purpose flour.

1 cup milk
2 tablespoons butter
1 egg
2 cups grated cheddar cheese
3 tablespoons dried, chopped onion
1 tablespoon granulated sugar
1 teaspoon salt
2 cups all-purpose flour
2 cups bread flour
2 teaspoons instant yeast OR 1 packet active dry yeast (If using active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.)



Mix, knead and let your dough rise until doubled using your favorite method; bread machine, manual or stand mixer. Divide dough into 12 equal pieces.

Roll each piece into a 12-inch rope.

Tie each rope into a loose knot.

Take the top tail and bring it around and up through the middle. (See it sticking up?)

Bring the bottom tail around and down through the middle.

Use your fingers to smoosh the tails together well so that they don't separate during rising and baking. Hmmm....smoosh, now there's a technical baking term! ;)

Place on a baking sheet and let rise until nearly doubled. I like to use parchment paper for easy cleanup and nonstick purposes.

Bake in a preheated 375 degree oven for 15 to 20 minutes or until golden brown. Remove to a rack immediately and let cool completely.