3 c all-purpose flour
1 pkg rapid-rise yeast
3 c shredded gruyere cheese
1 1/2 tsp salt
1/4 tsp sugar
1 1/4 c water
optional: melted butter
1. Combine 2 3/4 cups flour, yeast and next 3 ingredients in a large mixing bowl. Heat water until very warm (120 to 130 degrees). Gradually add water to flour mixture, beating at high speed with an electric mixer until combined. Beat 2 more minutes at medium speed. Gradually stir in enough remaining flour to make a soft dough.
2. Turn dough out onto a floured surface and knead until smooth and elastic (about 10 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, one hour or until doubled in bulk.
3. Punch dough down; turn out onto a lightly floured surface and knead lightly 4 or 5 times. Divide dough in half. Shape each portion of dough into 8 balls; roll each ball in flour.
4. Place rolls 2 inches apart on a greased baking sheet. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Place rolls in oven; spray rolls lightly with water. Bake at 425 degrees for 5 minutes, spraying after 3 minutes without removing rolls from oven. Reduce oven temp to 350 degrees; continue to bake, without spraying, 13 minutes or until rolls are golden. Brush with melted butter, if desired. Makes 16 rolls.
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