Parmesan Pretzel Rolls

1. Place flour in large mixing bowl. Cut in butter with a pastry blender, until mixture resembles coarse crumbs. Cover and refrigerate. Sprinkle yeast and 1 tablespoon of granulated sugar over warm water in a medium mixing bowl; stir to dissolve. Let stand 5 minutes until foamy. Add half-and-half, egg yolks, salt and remaining 1 tablespoon sugar; stir well. Pour over flour mixture and stir until flour is just moistened. Cover and refrigerate dough at least 12 hours.

2. Punch dough down. Roll out on a lightly floured surface into a 16-inch square. Fold dough over into thirds. Starting on the short side, roll dough out into an approximately 10×20
-inch rectangle. With a pizza cutter, cut 10-inch strips approximately 3/4 inch wide. Form each strip into a pretzel shape.

Place parmesan cheese in a medium shallow bowl. Brush each pretzel with egg white and dip into the bowl of shredded parmesan. Place on a baking sheet and repeat with remaining pretzels. Bake at 350 degrees for 15-17 minutes, or until lightly browned.

Makes about 2 1/2 dozen pretzels