These are not rolls you want to make when pressed for time, but they are so totally worth any time it takes! I didn't use the smoked Cheddar cheese, but I will next time---the sharp Cheddar is good, but the smoked would be best! Port wine, a fortified and thus storable wine, is perfect for these rolls. I added a tablespoon of flour to my dough but could easily have used one more (it always depends on the atmosphere as to how much flour is needed). The process of making these is just like making cinnamon rolls. I would urge you when rolling out the dough to stretch the ball of dough to the length you want it and then roll it out on a well-floured surface from there. It's hard to start it from a ball and hope to get it into a rectangle because it wants to keep finding its own shape! I like to leave the rolls just slightly at the golden brown stage so that when I go to heat them in a hot oven without a cover they will brown just a tad more. My house smelled so wonderful from baking these! And it was the perfect complement to a ham and bean soup! Oh, yum!
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These are not rolls you want to make when pressed for time, but they are so totally worth any...