CHEESY CHIVE ROLLS

2 TBSP. DRY YEAST
1/3 CUPS SUGAR
1 TSP. SALT
2/3 CUP NONFAT DRY MILK
½ CUP FRESH CHIVES, CHOPPED
½ CUP GRATED CHEESE
2 CUPS WARM WATER
¼ CUP OIL
2 EGGS

5—6 CUP FLOUR
¼ CUPS PARMESAN CHEESE

COMBINE YEAST, SUGAR, WATER (HOTTER THAN WARM) UNTIL WET. LET STAND 5 MINUTES (UNTIL BUBBLY). ADD OIL, EGGS, CHIVES, CHEESES, DRY MILK, MILK, SALT, AND FLOUR 1 CUP AT A TIME UNTIL IT PULLS AWAY, UP TO 6 CUPS (UNTIL SMOOTH). LET DOUGH RISE DOUBLE. POUR ONTO COUNTER AND ONTO FLOURED SURFACE. ROLL OUT INTO RECTANGLE AND CUT INTO 24 – 2 INCH SQUARES. PUT ON PAN AND LET RAISE UNTIL DOUBLE. BAKE AT 350 DEGREES UNTIL BROWN.