These large tender rolls are great for hefty barbecued beef sandwiches.
| 3-1/2 | C | all-purpose flour |
| 2 | tsp. | quick-rising dry yeast |
| 1 | C | warm milk |
| 1/2 | C | hot water |
| 1 | tbsp. | granulated sugar |
| 1 | tbsp. | butter |
| 1 | tsp. | salt |
| 2 | C | shredded old cheddar cheese |
In large bowl, stir 3 cups of the flour with yeast. Stir together milk, water, sugar, butter nd salt; stir into flour mixture to form sticky dough.
Turn out onto floured surface. Knead for about 8 minutes or until dough springs back when pressed in centre, adding enough of the remaining flour as necessary. Sprinkle 1 cup of the cheese onto work surface; knead dough briefly to mix in cheese. Form into ball. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1 hour.
Punch down dough; turn out onto floured surface. Divide into 9 portions; shape each into ball, stretching, pinching and pulling dough underneath to make tops smooth. Pat into 4-inch rounds. Place on greased baking sheet. Cover and let rise for about 40 minutes or until doubled in bulk.
Sprinkle tops with remaining cheddar cheese. Bake in centre of 375F oven for 20 to 25 minutes or until golden and bottom sounds hollow when tapped. Makes 9 large rolls.