Recipe: CHEDDAR DILL KNOTS

Title: CHEDDAR DILL KNOTS
Categories: Breads
Yield: 20 servings

-----------------------------------ROLLS-----------------------------------
1 pk Pillsbury Hot Roll Mix
1 c Finely shredded sharp
-Cheddar cheese
3 T Finely chopped fresh dill
-OR ...
1 T Dried dill weed
1 c Water heated to 120 to
-130 degrees
2 T Butter, softened
1 T Dijon mustard
1 Egg

-----------------------------------GLAZE-----------------------------------
1 T Water
1 t Dijon mustard
1 Egg

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.