Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Dry yeast |
| 2 cups | All-purpose flour; divided |
| 5 ounces | Sharp process cheese spread |
| ½ cup | Water |
| ¼ cup | Shortening |
| 2 tablespoons | Sugar |
| ½ teaspoon | Salt |
| 1 \N | Egg; beaten |
Combine yeast and 1 cup flour in a medium mixing bowl; set aside. Combine cheese spread, water, shortening, sugar, and salt in a small saucepan; heat to 105° to 115°F, stirring constantly. Add cheese mixture and egg to yeast mixture; beat ½ minute at low speed of an electric mixer, scraping sides of bowl. Beat 3 minutes at high speed. Stir in remaining 1 cup flour.
Turn dough out onto a lightly floured surface, and knead 1 to 2 minutes.
Shape dough into 12 balls. Place in well greased muffin pans. Cover and let rise in a warm place (85°), free from drafts, 1½ hours or until doubled in bulk. Bake at 350° for 15 to 18 minutes.
Yield: 1 dozen.
Cheesy Onion Buns: Add 2 tablespoons minced onion with egg.
Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998