Title: No-Knead Cheddar Rolls
 Categories: Breads
      Yield: 8 servings
 
  1 1/2 c  Unbleached flour; unsifted
      1 t  Active dry yeast; bulk
      1 t  Salt
    1/2 c  Water
      1 c  Unbleached flour; unsifted
    1/4 c  Butter
      1 t  Milk
      1 pk Active dry yeast; or
      3 t  Sugar
    3/4 c  Milk
      3 t  Butter
      1 c  Cheddar; sharp, grated
      1 ea Egg yolk; lg
 
  Place the grated cheese in a small bowl and cover to prevent drying
  then set aside.  Combine 1 1/2 cups unsifted flour, yeast, sugar, and
  salt in a large mixer bowl, blending thoroughly.  Measure 3/4 c of
  milk, water, and butter into a saucepan and heat until the liquids
  are warm, 115 to 120 degrees F..  Gradually add the liquids to the
  dry ingredients in the mixer bowl, beating for 2 minutes at medium
  speed of the electric mixer, scraping the bowl occasionally.  Add and
  beat in 1 cup of unsifted flour at high speed.  Beat for 2 minutes,
  scraping the bowl occasionally. Mix in enough additional flour (1/2
  to 1 cup unsifted) to make a soft dough. (Dough will be slightly
  sticky.) Put the dough into a greased deep bowl. Cover with waxed
  paper and a clean towel and let stand in a warm place until the dough
  has doubled, 45 to 60 minutes.  Generously grease several baking
  sheets. Melt the butter and set aside.  Punch the dough down wit a
  fist and turn the dough out onto a lightly floured surface.  Divide
  the dough into two equal portions.  Set one portion aside.  Roll the
  dough into a rectangle 16 X 8-inches.  Brush with about one-half of
  the melted butter. Sprinkle with about one half of the grated cheddar
  cheese. Cut crosswise into 8 equal portions.  Cut into halves
  lengthwise. Fold each strip into thirds, lapping each side portion
  over the center third. Place the rolls on a baking sheet. Repeat for
  the other half of the dough. Beat the egg yolk with the tbls of milk,
  slightly. Brush the tops of the rolls with the egg yolk mixture. Let
  rise until doubled, about 30 minutes.  Bake at 425 degrees F. for
  about 8 minutes or until rolls are golden brown.  Serve rolls hot.