Cheddar dill knots
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Pillsbury Hot Roll Mix |
| 1 | cup | Finely shredded sharp Cheddar cheese |
| 3 | tablespoons | Finely chopped fresh dill OR ... |
| 1 | tablespoon | Dried dill weed |
| 1 | tablespoon | Water |
| 1 | teaspoon | Dijon mustard |
| 1 | cup | Water heated to 120 to 130 degrees |
| 2 | tablespoons | Butter, softened |
| 1 | tablespoon | Dijon mustard |
| 1 | Egg | |
| 1 | Egg | |
Directions
ROLLS
GLAZE
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 20 pieces. On lightly floured surface, roll each piece into 8" rope; tie into loose knot. Place 2 to 3" 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.