Cheddar Cheese Rolls

Preheat oven to 350 F.

In the bowl of an electric mixer combine 4 cups of the flour, yeast, sugar and salt. Set aside.

In a medium size sauce pan over low heat, melt the butter. When butter has melted add the milk into the pan. Continue to barely warm the milk until it reaches a temperature of about 110-115 F. Remove from the heat and pour the milk mixture over the flour mixture while the mixer is running. Continue to beat for about 5-7 minutes. Make sure the yeast has dissolved. Then beat in the eggs. Add remaining flour 1 cup at a time. Add enough flour to make a soft, slightly sticky dough or until the dough begins to pull away from the edges of the bowl while mixing.

Place the dough in a large bowl that has been oiled. Turn the dough in the bowl to coat it completely in the oil. Cover the bowl with a tea towel or some greased plastic wrap and let the dough rise in a warm place for about 1 hour or until the dough has doubled in size.

Remove the dough from the bowl and place on a countertop. Divide the dough in half then divide each half into quarters. Divide each quarter into 8 equal size balls. Place a cube of cheese in the middle of each piece of dough. Pull the dough around the cheese to form a ball then pinch the dough tightly so that the cheese doesn’t melt out during baking. This will make approximately 36-40 rolls.

Place the rolls on a parchment lined baking sheet about ½-inch apart. Cover the baking sheet and let the dough rise for about 30 minutes. Bake in the preheated 350 F oven for 20 minutes or until golden.

Meanwhile, melt the ¼ cup butter in the microwave and then add the minced garlic. Set aside. Mix the grated parmesan cheese with the parsley and set aside.

When the rolls come out of the oven, immediately brush them with the garlic butter and sprinkle with parmesan cheese parsley mixture. Serve immediately.

Makes about 36-40 rolls.