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Cheese Rolls
2 packages dry yeast
1 tablespoon plus 2 teaspoons sugar, divided
3/4 cup warm water (105 degrees to 115 degrees)
3/4 cup milk
1/3 cup butter or margarine, melted
IV2 teaspoons salt
2 teaspoons cracked black pepper
1 egg, beaten
V/2 cups (6 ounces) shredded sharp Cheddar cheese
4V2 to 5 cups all-purpose flour, divided
Additional melted butter
Sesame seeds
Dissolve yeast and 1 teaspoon sugar in water in a large mixing bowl; stir well and let stand 5 minutes or until bubbly.
Add remaining sugar, milk, 1/3 cup butter, salt, pepper, egg, and cheese to yeast mixture; stir well. Add 2 cups flour, stirring well. Stir • in enough remaining flour to make a firm dough.
Turn dough out onto a lightly floured surface; knead 8 to 10 minutes or until smooth and elastic. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.
Punch dough down; let rest 15 minutes. Turn dough out onto a lightly floured surface. Divide into ' 20 equal portions, shaping each into ' a ball. Arrange rolls in a greased 13x9x2-inch baking pan. Brush • lightly with additional butter; sprinkle with sesame seeds. Cover with floured towel. Repeat rising procedure 45 minutes or until doubled in bulk. >
Bake at 375 degrees for 20 minutes or until golden brown. Serve hot. Yield: 20 rolls.
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