Cheddar Dill Knots

• 1 pkg. Hot roll mix (Pillsbury)
• 4 oz. (1 c.) finely shredded, Sharp Cheddar cheese
• 3 Tbsp. finely chopped, fresh dill weed, or 1 Tbsp. dried
• 1 c. water at 120~-130~
• 1 Tbsp. butter, softened
• 1 Tbsp. Dijon mustard
• 1 egg

1. Generously grease cookie sheets.
2. In large bowl, combine roll mix with included yeast packet, cheese, and dill; mix well.
3. Stir in 1 cup hot water, butter, mustard, and egg until dough pulls away from sides of bowl.
4. Turn dough out onto lightly floured surface.
5. Shape into a ball with greased or floured hands.
6. Knead for 5 minutes until smooth, sprinkling with more flour if needed. Cover dough with large bowl; let rise for 5 minutes.
7. Divide dough into 20 pieces.
8. On lightly floured surface, roll each piece into 8-inch rope; tie into a loose knot.
9. Place 2-3 inches apart on greased cookie sheets.
10. Cover loosely with greased plastic wrap and cloth towel.
11. Let rise in warm place (80-85u0b0) for 25 minutes or until almost double in size.
12. Heat oven to 375u0b0.
13. Uncover dough.
14. In small bowl, beat all glaze ingredients; lightly brush over rolls.
15. Bake at 375u0b0 for 13-18 minutes or until golden brown.

roll mix, cheddar cheese, dill, water, butter, mustard, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=72684 (may not work)