Stuffed with two kinds of cheese these make spectacular dinner roll.
yeast, active dry
Grate all cheeses. (You may use parmesan or romano cheese or a mixture of both. Amounts are approximate.)
Place some of the parmesan/romano cheese in a small bowl. Mix the remaining cheeses together.
Make the dough using the "dough" cycle of the Breadmaker. When done; take the dough out of the pan and squeeze out gasses.
Make 12 balls of dough and place temporarily in a baking pan that is lined with vegetable oil.
One at a time, take each ball and spread or roll (rolling pin is fine) into a six or seven inch circle.
Place a generous strip of the cheese mixture along one side and roll up like a log.
Gently make a coil out of each log. If necessary, seal the end with a little water.
Dip the top in some additional parmesan on an ungreased cookie sheet.
Repeat until all of the balls look like cute little buns, then bake at 350℉ (180℃) for 35 to 40 minutes or until lightly browned.