Golden Cheesies

by: Mrs. John F. Park, Jr. of Tacoma Washington

modified by: Tom Brennan


Day 1 (dough) ingredients:

2-1/2 cups flour (Unbleached, Regular, Instant Blending, or Self-Rising)

1 cup soft butter (2 sticks)

1 pound (2 cups) sour cream

Day 2 (cheesies) ingredients:

flour

seasoned salt (Lawry's brand preferred)

Lawry's seasoned pepper (or plain black pepper if not available)

3 cups shredded cheddar cheese

paprika

Preparing dough:

1) Leave 2 sticks of butter out to soften for several hours.

2) Combine flour, butter, and sour cream in mixing bowl.

3) Mix well, adding flour as needed to remove stickiness from dough.

4) Divide into 4 portions, again adding flour as needed.

5) Wrap in plastic wrap; chill overnight in refridgerator until firm.

Rolling dough:

6) Pre-heat oven to 350°F.

7) Remove dough from plastic wrap; Sprinkle flour on both sides of dough until it is not sticky; Roll out dough, 1/4 at a time, on well-floured surface to about 15 inches long and about 8-12 inches wide or as far wide as the dough will comfortably stretch without ripping a hole.

8) Sprinkle each lightly with seasoned salt and pepper, then with 3/4 cup of cheese.

9) Starting with 12-inch side, roll up in jelly roll fashion. Seal edges and ends. Place, seam-side down, on an ungreased cookie sheet. Finished rolls should be about 15 inches long and about 2 to 2-1/2 inches wide.

10) After rolling all 4 sections, using a sharp knife, cut rolls half-way through at 1-inch intervals. Sprinkle with paprika.

11) Bake at 350°F for 30-35 minutes until golden brown.

12) Allow a few minutes for cheese to cool before eating. Serve warm. When reheating, do not overheat.