Cheese Rolls Recipe

INGREDIENTS 

• 1/2 cup salted butter (1 stick) 
• 1/2 cup Crisco (vegetable shortening) 
• 2 cups flour 
• 1 tsp salt 
• 1/4 tsp curry powder 
• 1/4 cup ice cold water 
• 8 oz sharp cheddar cheese (shredded) 
• 1/2 tsp mustard 
• 1 tsp pepper sauce (more if desired) 
• dash of garlic powder 
• dash of black pepper 
• dash of dry parsley flakes 
• egg whites for brushing edges egg wash 1 egg + 1 tbsp water 

INSTRUCTIONS 

1. Mix 1 tsp salt and 1/4 tsp curry powder into two cups all-purpose flour. 
2. Add 1 stick of salted butter and 1/2 cup  vegetable shortening. 
3. With a pastry cutter, cut shortening and butter into flour until small pieces are formed throughout the dough. Add about 1/4 cup ice cold water to the dough and knead slightly to form a ball. 
4. This can be done quickly in a food processor by adding dry ingredients, pulsing, adding shortening and butter, pulsing until pea sized form, then adding water until ball forms. 
5. Place ball on plastic wrap, flatten and shape into a square. Refrigerate for a couple hours or overnight. Remove dough from fridge an hour before use so it can thaw. 
6. Preheat oven to 350 degrees. Shred cheese and mix in mustard, pepper sauce, garlic powder, black pepper, and parsley flakes, toss and set aside. 
7. Cut dough into 16 squares for thinner cheese rolls or 9 squares for thicker cheese rolls. Flatten one square and roll into a rectangular shape. 
8. Brush edges of dough with egg whites. Fill a tablespoon or two on the lower half, roll into the center then add more cheese. Seal edges. 
9. Place all cheese rolls on a baking sheet and brush the tops with egg wash. 
10. Bake for 15-18 minutes until rolls are golden brown. 

*Yield : 9-16 rolls 

Notes 

If you are nervous about the cheese oozing out of the rolls, you can pierce the tops with a fork to allow the steam to escape while baking.