Onion Cream Cheese Cheddar Rolls
2 cups bread flour
1/4 cup grated cheddar cheese
1 1/2 ounces cream cheese, softened
2 teaspoons unsalted butter or margarine
2 egg yolks or Egg Beaters
1/2 teaspoon salt
2 1/2 tablespoons minced onion or chives
1 1/2 tablespoons instant potato flakes
2 1/2 tablespoons sugar
2 teaspoons instant nonfat dry milk
1/3 cup water
2 teaspoons active dry yeast
1 egg, slightly beaten (use for glaze)
1 tablespoon water (use for glaze)
Use bread machine with 1-pound capacity to prepare dough and follow ma
Make batch and let rise; knead in machine one time.
Remove from bread machine.
Roll out dough about 1/2 inch thick.
Cut into 3 x 5 rectangles.
Cut each rectangle diagonally into triangles.
Roll each triangle, starting with the large end first.
Turn ends of rolled dough to look like crab claws and place on a greas
ed baking sheet.
Cover with waxed paper or plastic wrap (loose) and in warm draft free
area, let rise to double size (about 40 to 50 minutes).
Preheat oven to 350 degrees F.
Mix 1 egg with 1 tablespoon water for glaze.
Brush tops of rolls with glaze and bake in middle oven rack for 8 to 1
0 minutes or until golden brown.
Remove from rack and cool before storing in plastic zippered bag