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

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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

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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.
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Cheddar Dill Knots

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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

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

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