Cheddar Dill Knots - cooking recipe

Ingredients

1 pkg. Hot roll mix (Pillsbury)
4 oz. (1 c.) finely shredded, Sharp Cheddar cheese
3 Tbsp. finely chopped, fresh dill weed, or 1 Tbsp. dried
1 c. water at 120~-130~
1 Tbsp. butter, softened
1 Tbsp. Dijon mustard
1 egg

Preparation

Generously grease cookie sheets.
In large bowl, combine roll mix with included yeast packet, cheese, and dill; mix well.
Stir in 1 cup hot water, butter, mustard, and egg until dough pulls away from sides of bowl.
Turn dough out onto lightly floured surface.
Shape into a ball with greased or floured hands.
Knead for 5 minutes until smooth, sprinkling with more flour if needed. Cover dough with large bowl; let rise for 5 minutes.
Divide dough into 20 pieces.
On lightly floured surface, roll each piece into 8-inch rope; tie into a loose knot.
Place 2-3 inches apart on greased cookie sheets.
Cover loosely with greased plastic wrap and cloth towel.
Let rise in warm place (80-85\u00b0) for 25 minutes or until almost double in size.
Heat oven to 375\u00b0.
Uncover dough.
In small bowl, beat all glaze ingredients; lightly brush over rolls.
Bake at 375\u00b0 for 13-18 minutes or until golden brown.