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Home cooking: Cheese rolls

November 15, 2011

Agnes Eyler was manager of the cafeteria in the 1960s for North Frederick Elementary School in Frederick, Md. Eight to 10 ladies worked in the school's kitchen. Mrs. Eyler has since passed away.

The cooks came to work at around 6 a.m. to cook for 150 to 200 students. Lunches cost 30 to 35 cents and a carton of milk was 2 cents.

The ladies cooked everything from scratch — oven-fried chicken, sheet cakes and homemade soup. They cooked soup meat one day and picked the meat off the bones the next morning to make soup. For holiday meals they would roast and carve whole turkeys.

These cheese rolls were always a big hit with students.

— Carolyn Roney

Cheese rolls

1 cup hot water

1/4 cup plus 1 teaspoon sugar

1 teaspoon salt

1 package dry yeast

2 tablespoons warm water

1 egg, well beaten

2 cups grated cheese, about 1/2 pound

4 cups flour

Heat oven to 350 degrees.

Combine hot water, 1/4 cup sugar and salt. Let cool to lukewarm.

Place yeast in 2 tablespoons warm water, and add remaining sugar. Allow to sit 5 minutes until bubbly.

Blend yeast into first mixture. Add egg, cheese and flour. Toss onto floured board and knead. If mixture is too sticky, add flour.

Form into small balls on pan. Cover with towel and let rise about 30 minutes.

Bake for 12 to 15 minutes.

Makes about 24 rolls.

— Agnes Eyler's recipe is from "Special Family Recipes," a cookbook with more than 400 recipes from Special Olympic athletes and their families and friends. Proceeds benefit Washington County Special Olympics. Copies can be purchased for $10 by contacting Jo Anne at 301-739-4113 or Carolyn at 240-217-2330.

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