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Italian Cheese Sesame Rolls

These rolls are my family's favorite. Everyone from our children to our great-grandchildren dig right in when I put these goodies on the table.

24 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/4 cup cold butter, cubed
1 egg, lightly beaten
3/4 cup warm milk (110° to 115°)
FILLING:
2 tablespoons butter, softened
2 teaspoons garlic powder
3/4 cup shredded part-skim mozzarella cheese
TOPPING:
1 egg
1 tablespoon water
1 tablespoon sesame seeds

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl,
combine 3-1/2 cups flour, sugar and salt. Cut in butter until
crumbly. Combine egg and warm milk; add to the crumb mixture. Stir
in yeast mixture. Beat until smooth. Add enough remaining flour to
form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic,
about 5-7 minutes. Place in a greased bowl, turning once to grease

2 of 2

Italian Cheese Sesame Rolls (continued)

Directions (continued)

top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in
half. Roll each portion into a 12-in. circle. Spread with butter;
sprinkle with garlic powder and cheese. Cut each into 12 wedges.
Roll up wedges from a wide end and place point side down on greased
baking sheets.
In a small bowl, beat egg and water. Brush over dough. Sprinkle with
sesame seeds. Cover and let rise in a warm place until doubled,
about 40 minutes.
Bake at 350° for 16-18 minutes or until golden brown. Remove to
wire racks. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 132 calories, 4 g fat (2 g saturated fat), 28 mg cholesterol, 153 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein.