6 3/4 - 7 1/4 c. flour
3 c. shredded cheddar, Swiss or Monterey Jack cheese
2 pkgs. quick rising active dry yeast
2 1/2 c. milk
1/2 c. sugar
1 tsp. salt
2 eggs
Milk
Grated Parmesan cheese

Stir together 3 cups flour, cheese and yeast; set aside. Heat and stir 2 1/2 cups milk, sugar and salt until warm. Add to flour mixture. Add eggs. Beat with electric mixer on low for 30 seconds, beat on high for 3 minutes. Using a spoon, stir in rest of flour. Turn dough out onto floured surface. Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes. Shape into ball, place in lightly greased bowl, turning once to grease surface. Cover and let rest for 10 minutes. Put out on floured surface, divide into 4 balls. Roll each portion into a 12" square. Cut each square into 12 (12"x1") strips.

On lightly greased baking sheet, shape each strip into a bow by forming 2 loops and bringing ends to center, so ends overlap about 1 1/2". Press dough together at center. Cover and let rise in warm place until double in size, 20 to 30 minutes. Brush rolls with additional milk; sprinkle with Parmesan cheese. Bake at 375 degrees for 12 minutes or until golden. Makes 48.

To refrigerate. Prepare and shape dough as directed, except do not allow dough to rise or bake. Cover dough with oiled waxed paper. Refrigerate for up to 24 hours. To bake, let bows stand at room temperature, loosely covered, for 30 minutes. Brush with milk and top with Parmesan cheese. Bake as directed.