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1
In a large bowl thoroughly mix 1 c. flour, sugar, salt and undissolved yeast.
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2
Combine tomato juice, water and butter in a saucepan.
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3
Heat over low heat till liquids are very hot (not necessary to heat butter).
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4
Gradually add in to dry ingredients and beat 2 min at medium speed of electric mixer.
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5
Add in egg and 1 c. flour.
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6
Beat at high speed 2 min, scraping bowl occasionally.
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7
Stir in sufficient additional flour to make a soft dough.
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8
Cover bowl tightly with aluminum foil and chill from 2 to 24 hrs.
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9
When ready to shape, combine cheese and chives.
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10
Punch dough down.
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11
Turn out onto lightly floured board; divide dough in half.
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12
Roll each half of dough into a 12 x 15 inch rectangle.
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13
Cut each rectangle into 20 (3 inch) squares.
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14
Place on greased baking sheets about 1 inch apart.
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15
Sprinkle about 1 rounded tsp.
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16
of cheese mix over square.
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17
Pat mix into dough.
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18
Cut squares diagonally from each corner to about 1/2 inch from center.
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19
In rotation bring the same point of each corner to the center of each square (to make pinwheel).
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20
Healthy pinch points to seal.
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21
Cover, let rise in hot place, free from draft till doubled in bulk, about 15 min.
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22
Bake at 400 degrees for 10 to 15 min or possibly till golden brown.
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23
Remove from baking sheets and cold on wire racks.
