Garlic Cheese Rolls

Garlic Cheese Rolls
This recipe was inspired by: Byron's Dutch Oven Recipes (http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipe-garliccheeserolls.htm)

Dough:
5-6 Cups All-Purpose Flour
2 Tbs. active dry yeast
1/3 cup sugar
1 Tbs. salt
2 cups milk; scalded (120° F.)
1 egg; beaten
1/3 cup butter; melted

Filling:
2 Tbs. melted butter
1/3 lb. cheddar cheese; shredded
1/3    lb. mozerella cheese; shredded
1 tsp. granulated garlic
1 tsp. Lowry's Seasoned Salt

Topping:
2 Tbs. butter; melted
3 Tbs. parmesan cheese

Prepare Dough: In a bowl combine 2 cups flour, and other dry ingredients; blend well. Mix in warm milk, egg, and melted butter. Mix thoroughly. Mix in remaining flour 1 cup at a time until soft dough forms. Turn dough out onto a floured surface and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and rise until double in size.

Assemble Rolls For Baking: Punch dough down then roll into a rectangle. Brush dough with melted butter, sprinkle on cheeses, then add the garlic and seasoned salt. Roll dough lengthwise like a jellyroll and cut into 13 rolls. Place rolls in a lightly greased 14" Dutch oven with 8 rolls around the outside edge, 4 rolls forming an inner circle, and 1 roll in the center. Cover Dutch oven and let raise for 15 minutes.

Bake with 10 briquettes on bottom and 18-20 briquettes on top until rolls turn a light brown color. Brush tops of rolls with butter and sprinkle with parmesan cheese then bake until golden brown. Bake for 20-25 minutes until golden brown.

Yield: 13 rolls