Cheese rolls are a traditional side at holiday meals in my family. My mom created the recipe, and we’ve continued to develop over the years, with my sisters and I each putting our own spins on it. Cheese rolls have a slightly tangy flavor due to the sharp cheddar cheese, and are especially good fresh and warm from the oven. They can also be reheated. As kids, we used to eat them for breakfast the day after Thanksgiving, dipping them in leftover gravy!

In a small bowl, combine the yeast and warm water, mixing gently with a wooden or plastic spoon, and set aside. In a large mixing bowl, add 2 C of the flour, and create a well in the center, then set aside. In a saucepan, heat the milk and butter until the butter melts, then remove from heat and add the salt and sugar, and stir in the cheese. Pour the cheese mixture into the center well of the flour, and gently stir, mixing in a little of the flour at a time until fully incorporated. This also allows the cheese mixture to cool. Check the temperature (should be no more than 105-115 degrees to avoid killing the yeast), and add the yeast mixture, stirring with a wooden or plastic spoon. Add 3-4 C flour gradually, adding just enough to make a soft dough. Knead the dough for 3-5 minutes, then form into a ball and return to the bowl. Cover with a tea towel and let rise until doubled in size.

After rising, turn bowl of dough out onto a floured pastry mat or counter, and divide into 4 equal balls. Roll each ball into a rectangle approximately 6” x 12”, then cut into 1” x 6” strips. Tie each strip into a loose knot, and place a couple inches apart on a greased sheet pan. Cover and allow to rise until double in size, then bake at 375 degrees for about 15-20 minutes until golden brown (switch trays halfway through if baking 2 sheets at a time). Makes 4 dozen rolls.