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

In a large bowl stir 3 cups flour, cheddar and yeast and set aside. In medium saucepan heat and stir 2 1/2 cups milk, sugar and salt until warm, 120 to 130 degrees. Add to flour mixture. Add eggs. Beat and scrape sides for 30 seconds on medium to low. Use a spoon to stir as much of the remaining flour as you can. Turn the dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes. Shape into a ball. Place in lightly greased bowl. Turn once. Cover, rest 10 minutes. Turn the dough out onto lightly floured surface.

Divide into 4 portions. Roll each into 12" square. Cut each square into 12 (12"x1") strips. On lightly greased or foil lined baking sheets, shape each strip into a bow by forming 2 loops and bringing ends to center so ends overlap about 1 1/2". Twist ends together once. Press dough together at center. Cover and let rise until nearly double, 20 to 30 minutes. Brush rolls with additional milk; sprinkle with Parmesan cheese and bake 12 minutes or until golden at 375 degrees. Cool on wire racks. 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, loosely covered at room temperature for 30 minutes to rise. Brush with milk and top with Parmesan cheese. Bake as directed.

TO FREEZE: Prepare and shape as directed, except do not allow dough to rise or bake. Cover bows tightly with moisture and vapor proof wrap. Seal, label, freeze for up to 4 months.