---------- Recipe via Meal-Master (tm) v8.01
  
       Title: No-Knead Cheddar Rolls
  Categories: Breads, Cheese/eggs
       Yield: 8 servings
  
   1 1/2 c  Unbleached Flour; Unsifted          3 tb Butter
       1 pk Active Dry Yeast; OR                1 c  Unbleached Flour; Unsifted
       1 tb Active Dry Yeast; Bulk              1 c  Cheddar; Sharp, Grated
       3 tb Sugar                             1/4 c  Butter
       1 ts Salt                                1 ea Egg Yolk; Lg
     3/4 c  Milk                                1 tb Milk
     1/2 c  Water                          
  
   Place the grated cheese in a small bowl and cover to prevent drying then
   set aside.  Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a
   large mixer bowl, blending thoroughly.  Measure 3/4 c of milk, water, and
   butter into a saucepan and heat until the liquids are warm, 115 to 120
   degrees F..  Gradually add the liquids to the dry ingredients in the mixer
   bowl, beating for 2 minutes at medium speed of the electric mixer,
   scraping the bowl occasionally.  Add and beat in 1 cup of unsifted flour
   at high speed.  Beat for 2 minutes, scraping the bowl occasionally.  Mix
   in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough.
   (Dough will be slightly sticky.)  Put the dough into a greased deep bowl.
   Cover with waxed paper and a clean towel and let stand in a warm place
   until the dough has doubled, 45 to 60 minutes.  Generously grease several
   baking sheets.  Melt the butter and set aside.  Punch the dough down wit a
   fist and turn the dough out onto a lightly floured surface.  Divide the
   dough into two equal portions.  Set one portion aside.  Roll the dough
   into a rectangle 16 X 8-inches.  Brush with about one-half of the melted
   butter.  Sprinkle with about one half of the grated cheddar cheese.  Cut
   crosswise into 8 equal portions.  Cut into halves lengthwise.  Fold each
   strip into thirds, lapping each side portion over the center third.  Place
   the rolls on a baking sheet.  Repeat for the other half of the dough.
   Beat the egg yolk with the tbls of milk, slightly.  Brush the tops of the
   rolls with the egg yolk mixture.  Let rise until doubled, about 30
   minutes.  Bake at 425 degrees F. for about 8 minutes or until rolls are
   golden brown.  Serve rolls hot.
  
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