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Cheddar Pan Rolls

 Cheddar Pan Rolls
Cheddar cheese gives these rich rolls golden color and fabulous flavor. —Esther Current, Kichener, Ontario
36 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

  • 4-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 package (1/4 ounces) active dry yeast
  • 2 cups milk
  • 1 tablespoon butter
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 egg white, beaten

Directions

  • In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a
  • saucepan, heat milk and butter to 120°-130°. Add to dry
  • ingredients; beat until smooth. Stir in cheese and enough remaining
  • flour to make a soft dough. Do not knead. Cover and let rise in a
  • warm place until doubled, about 45 minutes (dough will be soft).
  • Punch dough down; divided into three portions. Shape each portion
  • into 12 balls. Place in three greased 9-in. round baking pans. Cover
  • and let rise in a warm place until nearly doubled, about 30 minutes.
  • Brush with egg white. Bake at 350° for 20-25 minutes or until
  • golden brown. Yield: 3 dozen.
Nutritional Facts: 1 serving (1 each) equals 96 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 250 mg sodium,

2 of 2

Cheddar Pan Rolls (continued)

Nutritional Facts: 14 g carbohydrate, trace fiber, 4 g protein.