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Add a photoServings: 12
Ingredients
- 1 pkt Pillsbury Warm Roll Mix
- 1 c. Finely shredded sharp Cheddar cheese
- 3 Tbsp. Finely minced fresh dill Or possibly ...
- 1 Tbsp. Dry dill weed
- 1 c. Water heated to 120 to 130 degrees
- 2 Tbsp. Butter, softened
- 1 Tbsp. Dijon mustard
- 1 x Egg
- 1 Tbsp. Water
- 1 tsp Dijon mustard
- 1 x Egg
Directions
- Generously grease cookie sheets. In large bowl, combine flour mix with yeast from foil packet, cheese and dill; mix well. Stir in 1 c. warm water, butter, 1 Tablespoons mustard and 1 egg till dough pulls away from sides of bowl.
- Turn dough out onto lightly floured surface. With greased or possibly floured hands, shape dough into a ball. Knead dough 5 min till smooth, sprinkling with additional flour if necessary to reduce stickiness. Cover dough with large bowl; let rest 5 min. Divide dough into 20 pcs. On lightly floured surface, roll each piece into 8" rope; tie into loose knot. Place 2 to 3" apart on greased cookie sheets. Cover loosely with greased plastic wrap and cloth towel. Let rise in hot place for 25 min or possibly till almost doubled in size. Heat oven to 375 degrees. Uncover dough. In small bowl, beat all topping ingredients; lightly brush over rolls. Bake for 13 to 18 min or possibly till golden. Serve hot or possibly cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 12 servings | |
| Calories 76 | |
| Calories from Fat 52 | 68% |
| Total Fat 5.95g | 7% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 129mg | 5% |
| Potassium 36mg | 1% |
| Total Carbs 2.01g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.16g | 0% |
| Protein 3.72g | 6% |
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