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1
Stir together yeast, sugar and 1/3 cup of warm milk in mixer bowl and let stand until foamy, about 5 minutes (if mixture doesn't foam, start over with new yeast).
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2
Wisk together flour, cheese, and salt, then mix into yeast mixture along with remaining 1/3 cup of milk at a low speed.
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3
Increase speed to medium once flour is incorporated, and beat in two eggs, scraping down sides of bowl occasionally until a very softr dough forms (about 3 minutes).
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4
Beat in butter until dough is elastic (approx.
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5
2 minutes), dough will be very sticky!
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6
Scrape down bowl, cover with plastic wrap and a kitchen towel and let rise in at a warm room temperature until doubled (1 1/2 - 2hrs).
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7
Punch down dough (do not knead), and turn out on a floured surface.
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8
Cut into 12 equal pieces, and roll each into a ball.
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9
Arrange balls 1 inch apart in a buttered 9-by-2 inch round cake pan, and cover with a kitchen towel (not terry cloth).
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10
Let dough rise in a draft-free place at a warm room temperature until doubled and dough fills pan, 1-1/12 hrs.
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11
Preheat oven to 375*F with rack in middle.
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12
Wisk together remaining egg with water and brush on tops of rolls (you will have left over egg wash).
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13
Bake until deep golden brown, 20 to 25 minutes.
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14
Loosen edges of rolls pan when the come out of the oven, then let cool for several minutes before serving.
