Rye Bread Rolls

• 3 cups water
• 25 pieces of Finn Crisp, or other rye crispbread
• 1 stick ( 1/4 pound) unsalted butter, softened
• 1 tablespoon grainy mustard
• 1 tablespoon chopped fresh dill
• 1/2 pound grated Emmenthal cheese

1. Bring the water to a boil and briefly dip each piece of crispbread in it (do not soak).
2. Place the bread on wax paper.
3. In a small bowl, combine the softened butter with the mustard and dill.
4. Spread some of the mixture over the softened bread and cover with grated cheese.
5. Roll up the bread pieces and arrange them on a serving dish, seam side down.
6. These keep well for at least two days when covered with a dampened tea towel and plastic wrap and refrigerated.

water, other rye crispbread, unsalted butter, grainy mustard, dill, emmenthal cheese

Taken from cooking.nytimes.com/recipes/2656 (may not work)