ROLLS:

1 pkg. Hot roll mix (Pillsbury)
4 oz. (1 c.) finely shredded, Sharp Cheddar cheese
3 tbsp. finely chopped, fresh dill weed, or 1 tbsp. dried
1 c. water at 120~-130~
1 tbsp. butter, softened
1 tbsp. Dijon mustard
1 egg

Generously grease cookie sheets. In large bowl, combine roll mix with included yeast packet, cheese, and dill; mix well. Stir in 1 cup hot water, butter, mustard, and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. Shape into a ball with greased or floured hands. Knead for 5 minutes until smooth, sprinkling with more flour if needed. Cover dough with large bowl; let rise for 5 minutes. Divide dough into 20 pieces. On lightly floured surface, roll each piece into 8-inch rope; tie into a loose knot. Place 2-3 inches apart on greased cookie sheets. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80-85°F) for 25 minutes or until almost double in size. Heat oven to 375°F. Uncover dough. In small bowl, beat all glaze ingredients; lightly brush over rolls.

Bake at 375°F for 13-18 minutes or until golden brown.

GLAZE:

1 tsp. water
1 tsp. Dijon mustard
1 egg

Beat ingredients in small bowl. Brush over rolls before baking.