| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Ethnic, Cheese | 12 | Servings | |
INGREDIENTS
| 1 | pk | Yeast — not instant |
| 1/4 | c | Warm water |
| 4 | c | All-purpose flour |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 3/4 | c | Sugar |
| 3/4 | c | Margarine |
| 6 | Egg yolks | |
| 1/2 | c | Evaporated milk |
| 2 1/4 | c | Cheddar cheese, shredded — |
| Sharp | ||
| Additional margarine or | ||
| Sugar, if needed |
INSTRUCTIONS
1. Dissolve the yeast in the 1/4 cup warm water. 2. Sift flour, baking powder and salt together. Best if sifted twice. Into the yeast mixture stir 1/4 cup sugar and 1/2 cup flour mixture. Cover and let rise in warm place for about 20 minutes, until doubled in size. 3. Cream margarine; add remaining sugar gradually until well mixed. Add egg yolks one at a time, beating very well after each one. Beat in the remaining flour, alternating with the evaporated milk. Stir in the yeast mixture and beat until smooth. 4. Turn the dough onto a lightly floured surface and divide into 12 parts. Roll each part into an 8-inch circle. Sprinkle 2 tablespoons of the cheese onto each circle. Roll circles like a jelly roll and coil into crescent shape. 5. Place on ungreased baking sheets. Cover and let rise in warm place until doubled in size, about 1 to 1-1/2 hours. 6. Preheat the oven to 400 degrees and bake the rolls for 15 to 20 minutes or until golden brown. 7. Remove from oven and immediately brush with some melted margarine, a sprinkling of sugar and remaining cheese. Serve while warm. Yields 12 large rolls. If making smaller ones, adjust cooking time accordingly. Recipe By : Jo Anne Merrill From: Stephanie Da Silva File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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