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Braided Peppery Cheese Rolls

These eye-catching braided rolls are a wonderful accompaniment to any meal. The coarsely ground pepper isn't overpowering. I sometimes like to use the dough when making hamburger buns.

12 ServingsPrep: 30 min. + rising Bake: 15 min. + cooling

Ingredients

4-1/4 to 4-3/4 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
1 teaspoon coarsely ground pepper
1-1/2 cups 2% milk
1/4 cup butter, cubed
2 eggs
1/2 cup shredded cheddar cheese

Directions

In a large bowl, combine 2 cups flour, sugar, yeast, salt and pepper.
In a saucepan, heat milk and butter to 120°-130°. Add to
dry ingredients; beat on medium speed for 2 minutes. Add 1 egg and
1/2 cup flour; beat 2 minutes longer. Stir in cheese and enough
remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a floured surface; cover and let rest for
15 minutes. Divide into 36 pieces. Shape each into a 6-in. rope.
Braid three ropes together. Pinch ends to seal. Repeat with
remaining dough.

2 of 2

Braided Peppery Cheese Rolls (continued)

Directions (continued)

Place on greased baking sheets. Cover and let rise in a warm place
until doubled, about 30 minutes.
Beat remaining egg; brush over braids. Bake at 375° for 15-17
minutes or until golden brown. Remove from pan to a wire rack to
cool. Yield: 1 dozen.

Nutrition Facts: 1 roll equals 259 calories, 7 g fat (4 g saturated fat), 55 mg cholesterol, 389 mg sodium, 39 g carbohydrate, 1 g fiber, 8 g protein.