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

In a large mixer bowl, combine 2 cups flour and yeast. In saucepan, heat milk, cheese, sugar, butter, and salt (just until warm), 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 for 3 minutes at high speed. By hand, stir 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 ball. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double in size (about 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide dough into 4 equal parts; shape each into a ball. Cover and let rest 10 minutes. Roll each ball into a 12 x 16 inch rectangle. Cut crosswise into 6 x 1 inch strips. Tie each strip into loose knot. Place 2 or 3 inches apart on a greased baking sheet. Cover and let rest until double (about 40 minutes). Brush with butter. Bake at 375 degrees for 10 to 12 minutes (until brown).