These savory yeast rolls can be ready one hour after starting to mix them. They are great with a pasta dinner or even a simple grilled chicken and salad. Recipe originally found in a Good Housekeeping magazine about 20 years ago.
In large mixer bowl, combine 1 1/2 cups flour, yeast, sugar, garlic salt and seasoning; mix well.
In saucepan, heat milk, water and 2 tablespoons butter until warm (120 to 130 degrees), butter does not need to melt; add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, gradually stir in 1/2 cup cheese and enough remaining flour to make a firm dough. Knead on well floured board until smooth and elastic, about 3 to 5 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm oven (turn oven to lowest setting for 1 minute, turn off) for 15 minutes.
Punch dough down and divide into 16 pieces. Form into balls. Dip tops into melted butter, then into 1/4 cup cheese. Place into well greased 9 x 13-inch pan or two 8-inch round pans. Cover and let rise in warm oven about 10 minutes.
Bake at 375 degrees for 20 to 25 minutes until golden brown. Remove from pan, cool.