4 1/2 to 5 c. all-purpose flour
2 pkg. dry yeast
1 c. milk
1/2 c. water
1/4 c. (1/2 stick) butter
2 tbsp. sugar
1 1/2 tsp. salt
1 egg, at room temperature
1/4 lb. sharp cheese, coarsely shredded

Measure 1 3/4 cups flour into large mixer bowl. Add yeast, stir to blend. Measure milk, water, butter, sugar, salt into saucepan. Blend and heat until warm (about 120°F). Pour into flour-yeast mixture, add egg. Beat 30 seconds with mixer at low speed. Beat 3 minutes at high speed. Stop mixer. Stir in cheese and gradually add more flour to make a soft dough.

Turn onto lightly floured board and knead until smooth, about 5 to 10 minutes. Cover dough with bowl and let rest for 20 minutes.

Divide dough into 24 pieces and shape into balls. Place on greased baking sheet and flatten. Slash an "X" lightly on tops. Cover and let rise 30 to 45 minutes.

Bake at 375°F for 15 to 20 minutes. Brush tops with butter and let cool on racks.

Makes 24 rolls.

Submitted by: Joanne Sayers