| 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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