If they shrink, pull strips of dough gently before tying knots.

5 to 5 1/2 c. all-purpose flour
2 pkg. active dry yeast
2 c. milk
1 1/2 c. (6 oz.) cut up process Swiss cheese, grated
1/2 c. sugar
4 tbsp. butter
1 tbsp. salt
1 egg

In large mixer bowl, combine 2 cups of the flour and the yeast. In saucepan, heat milk, cheese, sugar, butter, and salt just until warm (115 to 120 degrees), stirring constantly until butter almost melts. Add to dry mixture in mixer bowl; add egg. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

By hand, stir in enough remaining flour to make a soft dough. Turn out onto lightly floured surface; knead until smooth and elastic, 5 to 8 minutes. Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double, about 1 1/2 hours.

Punch dough down; turn out on lightly floured surface. Divide dough into 4 equal pieces; shape each into a ball. Cover and let rest 10 minutes. Roll each ball into a 12x6 inch rectangle. Cut crosswise into 6x1 inch strips. Tie each strip into loose knot.

Place 2 to 3 inches apart on greased baking sheet. Cover and let rise until double, about 40 minutes. Brush with additional melted butter, if desired. Bake in 375 degree oven for 10 to 12 minutes or until done. Makes 48 rolls.