4 to 4 1/2 c. flour
1 pkg. yeast
1 1/2 c. milk (scalded and cool)
1 tbsp. sugar
1 tsp. salt
2 c. shredded American cheese
1 egg yolk
1 tbsp. water

Dissolve yeast in milk. Add flour, sugar, salt, and cheese. Let rise until double 1 1/2 hours. Punch down, divide into 8 portions. Shape into 8 balls. Cover; let rest 10 minutes. Roll balls into 6 inch circles. Fit over the bottom of well greased 5 inch tart pans or 10 oz. custard cups.

Bake at 375 degrees for 10 minutes. (If dough pops up press down gently with pot holder.) Invert right side up on a baking sheet. Brush inside and rim with egg yolk and water mixture. Bake 5 minutes. Invert and bake 4 minutes longer to brown. Reheat before serving, cover with foil for 5 to 10 minutes.