Cheddar Dill Knots Recipe

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Cheddar Dill Knots Ingredients

ROLLS

1 package pillsbury hot roll mix
1 cup finely shredded sharp cheddar chees, e
3 tbsp finely chopped fresh dill or ...
1 tbsp dried dill weed
1 cup water heated to 120 to 130 degrees
2 tbsp butter, softened
1 tbsp dijon mustard
1 egg

GLAZE

1 tbsp water
1 tsp dijon mustard
1 egg

A Recipe for
Cheddar Dill Knots

The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them.
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This Recipe for Cheddar Dill Knots is one of thousands in the Recipes-to-go Cheese Cookbook.

Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

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This is a recipe for Cheddar Dill Knots from the recipe cookbook of Recipes-to-go (Cheese)

The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them.
Vince Staten

Cheddar Dill Knots recipe - a tasty recipe for you to add to your collection!
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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Cheddar Dill Knots

Cooking is like love. It should be entered into with abandon or not at all.
Harriet van Horne

Cheddar Dill Knots Directions

Generously grease cookie sheets. In large bowl, combine flour
mixture with yeast from foil packet, cheese and dill; mix well. Stir
in 1 cup hot water, butter, 1 T mustard and 1 egg until dough pulls
away from sides of bowl. Turn dough out onto lightly floured surface.
With greased or floured hands, shape dough into a ball. Knead dough 5
minutes until smooth, sprinkling with additional flour if necessary
to reduce stickiness. Cover dough with large bowl; let rest 5
minutes. Divide dough into 20 pieces. 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 warm place for 25 minutes or until
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 minutes or until golden brown. Serve warm or cool.

Serves: 20

Cheddar Dill Knots Recipe brought to you by Recipes To-Go

Cheddar Dill Knots Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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