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1
Place the grated cheese in a small bowl and cover to prevent drying then set aside.
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2
Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly.
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3
Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F..
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4
Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally.
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5
Add and beat in 1 cup of unsifted flour at high speed.
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6
Beat for 2 minutes, scraping the bowl occasionally.
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7
Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough.
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8
(Dough will be slightly sticky.)
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9
Put the dough into a greased deep bowl.
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10
Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes.
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11
Generously grease several baking sheets.
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12
Melt the butter and set aside.
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13
Punch the dough down wit a fist and turn the dough out onto a lightly floured surface.
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14
Divide the dough into two equal portions.
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15
Set one portion aside.
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16
Roll the dough into a rectangle 16 X 8-inches.
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17
Brush with about one-half of the melted butter.
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18
Sprinkle with about one half of the grated cheddar cheese.
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19
Cut crosswise into 8 equal portions.
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20
Cut into halves lengthwise.
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21
Fold each strip into thirds, lapping each side portion over the center third.
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22
Place the rolls on a baking sheet.
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23
Repeat for the other half of the dough.
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24
Beat the egg yolk with the tbls of milk, slightly.
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25
Brush the tops of the rolls with the egg yolk mixture.
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26
Let rise until doubled, about 30 minutes.
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27
Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown.
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28
Serve rolls hot.
