Cheddar Dill Knots
These scrumptious appetizers are made with cheddar cheese, prepared mustard and a hot roll mix.
Yield
20 servingsPrep
70 minCook
20 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
prepared mustard
dijon |
|
| 1 | each | eggs |
|
| 1 | tablespoon | water |
|
| 1 | teaspoon |
prepared mustard
dijon |
|
| 1 | each | eggs |
|
Directions
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 tablespoon 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 20 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℉ (190℃). 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.
Comments
I was unable find a hot roll mix so I made it. The only problem is that I don’t know what is the equivalent of a pkg of hot roll mix. Can you help??