These golden rolls, with their mild cheese flavor, are wonderful for sandwiches.

2 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup semolina
1 egg
1 tablespoon sugar
1 tablespoon Pizza Dough Flavor (optional, but delicious)
2 tablespoons King Arthur Easy-Roll Dough Improver (optional, but very helpful)
2 teaspoons instant yeast
1/4 cup potato flour or 1/2 cup instant potato flakes
1 1/4 teaspoons salt
1/4 cup dried buttermilk powder
2 teaspoons dry mustard powder
1/2 cup shredded cheddar cheese
1 to 1 1/4 cups water*

*You'll use the greater amount in winter, the lesser amount in summer.

Mix and then knead together all of the ingredients -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour.

Divide the dough into six pieces. Round each piece into a ball and shape each ball into a flattened round about 4 inches in diameter. Place each round in a lightly greased cup of a hamburger bun pan, or onto a sheet pan. Cover the rolls, and allow them to rise for 1 to 1 1/2 hours, or until they're puffy.

Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, covering them lightly with aluminum foil if they look like they're browning too quickly. Yield: six large rolls.

Note: To make smaller, dinner-size rolls, divide the dough into 16 pieces, and round each piece into a ball. Place the rolls in a lightly greased pan, such as our 14 x-2 inch round multi-purpose bread pan or 12 x 12-inch sticky bun pan, let them rise for an hour, and bake in a preheated 350°F oven for 15 to 18 minutes, or until they're golden brown.