1 pkg. yeast (1 scant Tbsp.)
1/2 cup warm water
3 1/2 to 3 3/4 cups flour
1/4 cup sugar
1/4 cup butter, softened
1 tsp. salt
1/2 cup warm milk
1 egg
20 pieces cheddar cheese (about 3 inches long and approx the size of a sharpie marker)
Soften yeast in 1/2 cup warm water. Add 2 cups flour along with remaining ingredients and mix well. Continue to add flour, 1/2 cup at a time till dough is soft but ready to knead. Knead on a lightly floured board for 5-10 minutes. Let rest about 20 minutes.
Divide dough into 20 pieces. Roll to shape each piece like a very fat, short snake. Flatten slightly and place a slice of cheese on top, molding the dough around the cheese to completely seal it. heat an electric skillet, fry pan or girddle (or all three if you want it done quickly) to medium/low heat and place rolls on hot pan, not touching each other. As they start to brown on the first side, turn them to brown other sides. I usually cook them on 3 or 4 sides depending on how well they balance. Keep cooking till the dough is done all the way through (this means cutting one open at some point to check usually).
