Broccoli Cheddar Rolls

These rolls are especially great for a make ahead lunch! We enjoy them sliced in half with deli meats (we use ham) in the middle!

Filling:

2 (10 oz.) bags of frozen chopped broccoli, thawed and drained
2 C. grated cheddar cheese
1/2 C. dried minced onions (optional!--these get left out at my house)
2 eggs
2 tsp. onion salt
1/4 C. grated Parmesan cheese
2 tsp. Lawry's Seasoned Salt

Mix all ingredients in a medium bowl and set aside.  


Dough:

1 Tbsp. yeast
1/4 C. warm water
2 eggs
1/2 C. butter melted
1 2/3 C. warm milk
1/2 C. sugar
1 1/2 tsp. salt
approx. 6 C. flour

1/4 C. melted butter (to spread over dough before spreading the filling)

Put yeast in a bowl.  Add warm water.  Stir until dissolved.  Mix in milk, butter, eggs, salt, and sugar.  Add 5 cups of flour gradually.  Knead in the last cup of flour until the dough is smooth (you may need more than 6 cups of flour). Roll out the dough  into a large rectangle .  Spread 1/4 C.  melted butter over the dough.  Spread the broccoli/cheese filling evenly and roll the dough up (like you would with cinnamon rolls) and slice in 1 1/2 inch pieces.  Place in a large greased pan or on a greased cookie sheet.  Rise until they are doubled in size.  Bake at 375 degrees F for 15 to 20 minutes or until golden brown.