Title: Cheddar Dill Knots
Categories: Bread
Yield: 20 Servings
| ROLLS |
| 1 | pk | Pillsbury Hot Roll Mix |
| 1 | c | Finely shredded sharp Cheddar cheese |
| 3 | tb | Finely chopped fresh dill OR ... |
| 1 | tb | Dried dill weed |
| 1 | c | Water heated to 120 to 130 degrees |
| 2 | tb | Butter, softened |
| 1 | tb | Dijon mustard |
| 1 | | Egg |
| GLAZE |
| 1 | tb | Water |
| 1 | ts | Dijon mustard |
| 1 | | Egg |
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.