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1
Combine 2 cups flour and yeast in large mixer bowl.
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2
In saucepan, heat milk, cheese, sugar, butter and salt just until warm (115 to 120 degrees), stirring constantly until butter almost melts.
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3
Add to dry mixture in mixing bowl, add egg. Beat at low speed for 30 seconds, scraping sides of bowl frequently. Beat at high speed for 3 minutes.
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4
By hand, stir in enough remaining flour to make a soft dough.
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5
Turn out onto lightly floured board, knead until smooth and elastic, 5 to 8 minutes. Shape into a ball. Place into lightly greased bowl, turning to grease surface. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
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6
Punch dough down; turn out onto lightly floured board. Divide dough into 4 equal pieces; shape each into a ball. Cover and let rest 10 minutes.
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7
Roll each ball into a 12 x 6-inch rectangle. Cut crosswise into 6 x 1-inch strips. Tie each strip into a loose knot.
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8
Place 2 to 3 inches apart on a greased baking sheet; cover and let rise until double, 40 minutes. Bake at 375 degrees for 10 to 12 minutes. Makes 4 dozen rolls.
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9
NOTES : If dough strips shrink, pull gently to stretch before tying knots.
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10
Serving Ideas : Excellent with savory soups for lunch or with a ham dinner.
