Recipe - Giant Cheese Rolls (Ensaimada)

1 pack Yeast not instant
One fourth cup Warm water
4 cup Allpurpose flour
1 tablespoon Baking powder
One half teaspoon Salt
Three fourths cup Sugar
Three fourths cup Margarine
6 Egg yolks
One half cup Evaporated milk
2 One fourth cup Cheddar cheese, shredded
Sharp
Additional margarine or
Sugar, if needed

1. Dissolve the yeast in the One fourth cup warm water. 2. Sift flour, baking
powder and salt together. Best if sifted twice. Into the yeast mixture stir
One fourth cup sugar and One half cup flour mixture. Cover and let rise in warm place
for about 20 minutes, until doubled in size. 3. Cream margarine; add
remaining sugar gradually until well mixed. Add egg yolks one at a time,
beating very well after each one. Beat in the remaining flour, alternating
with the evaporated milk. Stir in the yeast mixture and beat until smooth.
4. Turn the dough onto a lightly floured surface and divide into 12 parts.
Roll each part into an 8inch circle. Sprinkle 2 tablespoons of the cheese
onto each circle. Roll circles like a jelly roll and coil into crescent
shape. 5. Place on ungreased baking sheets. Cover and let rise in warm
place until doubled in size, about 1 to 1One half hours. 6. Preheat the oven to
400 degrees and bake the rolls for 15 to 20 minutes or until golden brown.
7. Remove from oven and immediately brush with some melted margarine, a
sprinkling of sugar and remaining cheese. Serve while warm.

Yields 12 large rolls. If making smaller ones, adjust cooking time
accordingly.

Recipe By : Jo Anne Merrill

From: Stephanie Da Silva

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip