Ingredients

The following ingredients have 24 Servings
  • 1 active dry yeast (2 1/4 tsp)
  • 1/4 cup water
  • 1 1/3 cup milk
  • 1 cup cheddar cheese
  • 1/4 cup sugar
  • 2 tbsp shortening
  • 1 tsp salt
  • 4 cups sifted flour
  • 1 egg (lightly beaten)
  • 1/4 cup corn meal

Instruction

  • In a small saucepan heat the milk over medium high heat until it just starts to bubble around the sides of the pan. Turn it off and set aside.
  • In the bowl of your stand mixer, fitted with the paddle attachment, add the cheese, sugar, shortening, salt and milk. Beat slowly until the cheese is melted. Let cool till lukewarm.
  • Meanwhile in a small bowl combine the yeast and warm water. Let sit until the yeast has softened, and began to foam up a bit.
  • In the bowl with the cheese mixture, remove the paddle attachment and replace with your dough hook. Once the mixture is lukewarm add two cups of the flour. Beat 2 minutes at medium speed.
  • Add egg, yeast, corn meal and remaining flour. Beat for an additional two minutes.
  • Cover and let rise in warm place until the dough doubles in size, about 1 1/4 hours.
  • Punch down the dough, break into 24 equal size balls and place into lightly greased muffin tins. Cover and let rise till doubled in size, about 45 minutes.
  • Preheat oven to 375 degrees F.
  • Bake for 15-20 minutes, or until light and golden brown on top.
  • Remove from oven and let cool for 5 minutes. Enjoy immediately.