3 1/2 to 4 c. flour
2 tbsp. sugar
1 1/4 tsp. salt
2 pkgs. active dry yeast
3/4 c. tomato juice
1/2 c. water
1/4 c. (1/2 stick) butter
1 egg, at room temp.
2 c. grated sharp cheddar cheese
2 tbsp. chopped chives

In a large bowl thoroughly mix 1 cup flour, sugar, salt and undissolved yeast. Combine tomato juice, water and butter in a saucepan. Heat over low heat until liquids are very warm (not necessary to melt butter). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer. Add egg and 1 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.

Cover bowl tightly with aluminum foil and refrigerate from 2 to 24 hours. When ready to shape, combine cheese and chives. Punch dough down. Turn out onto lightly floured board; divide dough in half. Roll each half of dough into a 12 x 15 inch rectangle.

Cut each rectangle into 20 (3 inch) squares. Place on greased baking sheets about 1 inch apart. Sprinkle about 1 rounded teaspoon of cheese mixture over square. Pat mixture into dough. Cut squares diagonally from each corner to about 1/2 inch from center. In rotation bring the same point of each corner to the center of each square (to make pinwheel). Pinch points to seal.

Cover, let rise in warm place, free from draft until doubled in bulk, about 15 minutes. Bake at 400 degrees for 10 to 15 minutes or until golden. Remove from baking sheets and cool on wire racks.