Cheddar Dill Knots recipe
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Categories of Recipe
Breads Recipes
Cheese Recipes
Yeast Recipes
Timings & Yeildings
Prepration : 70
Cooking : 20
Total : 90
Yeildings: 20servings
Direction and Ingredients
Amount Ingredient Preparation
1 pk hot roll mix
1 cup cheddar cheese sharp, finely shredded
3 tablespoons dill weed fresh, finely chopped OR 1 tb dried dill weed
1 cup water heated to 120 to 130 degrees
2 tablespoons butter softened
1 tablespoon mustard dijon
1 each egg
1 tablespoon water
1 teaspoon mustard dijon
1 each egg
 Generously grease cookie sheets.  In large bowl, combine flour mixture with yeast from foil packet, cheese and dill; mix well. Stir in 1 cup hot water, butter, 1 T mustard and 1 egg until dough pulls away from sides of bowl.  Turn dough out onto lightly floured surface.  With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness.  Cover dough with large bowl; let rest 5 minutes.

Divide dough into 2 pieces. On lightly floured surface, roll each piece into 8 inch rope; tie into loose knot. Place 2 to 3 inches apart on greased cookie sheets. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place for 25 minutes or until almost doubled in size.

Heat oven to 375 degrees. Uncover dough. In small bowl, beat all topping ingredients; lightly brush over rolls.

Bake for 13 to 18 minutes or until golden brown. Serve warm or cool.

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