Italian Cheese Rolls

Italian Cheese Rolls

Yeast Dough

2  packages  Dry Yeast

2 1/2  Cups  Warm Water

3/4  Cup  Sugar

3/4  Cup  Melted Butter

2  Eggs, well beaten

2 1/2  teaspoons  Salt

8 to 8 1/2  Cups  White Flour

Italian Cheese Filling

1  Cup  Butter, softened

1 1/4  teaspoons  Garlic Powder

1 1/4  teaspoons  Dried Basil

1 1/4  teaspoons  Dried Oregano

1 1/4  teaspoons  Dried Marjoram

1  Cup  Finely Shredded Mozzarella Cheese

1/2  Cup  Finely Shredded Sharp Cheddar Cheese

2  Eggs, beaten

2  Tablespoons  Water

1/4  Cup  Grated Parmesan Cheese

For the Yeast Dough:

Soften the Yeast in the Warm Water with the Sugar.  Add in Melted Butter, Eggs, Salt, and 4 Cups Flour.  Stir and beat until smooth.  Stir in the remaining Flour; this will be a soft dough.  Cover and let rise until doubled, or let rise overnight in the refrigerator.  Turn dough out onto a well-floured board; knead 20-30 strokes.  Makes 4 1/2  lbs of Yeast Dough.

For the Italian Cheese Filling:

In a small bowl stir together the Butter and Herbs until thoroughly combined.  In another bowl combine the Mozzarella and Cheddar Cheeses.

To Complete the Rolls:

Divide the dough into 4 equal parts.  Beginning with one portion, roll out dough into a large rectangle.  Gently spread with 1/4 of the Butter & Herb mixture.  Sprinkle with 1/4 of the Cheeses.  Roll up cinnamon-roll style; slice each portion into 12 rolls and place on greased baking sheets.  Repeat with the remaining three portions of dough.  Gently brush the Rolls with beaten Egg mixed with Water.  Sprinkle with Parmesan Cheese.  Allow Rolls to rise until nearly double, about 45 minutes.  Bake in a pre-heated 375* oven for 10-12 minutes, or until light golden brown.  Yields 4 dozen Rolls.   These freeze beautifully!

Another combination/compilation which someone had wondered about.