I love recipes like this, that incorporate processed foods. Believe it or not, the amount of stabilizers in some of the commercially-prepared foods make them ideal as structural elements. A little bit of fat free cheese helps make a macaroni and cheese sauce that doesn’t break, and nothing holds a homemade mayo together like two teaspoons of a commercial fat-free mayo.
Better living through chemistry.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Yeast Cheese Buns
1/2 cup warm water
1 pkg. dry yeast
2 Tbsp. sugar
1 tsp. salt
1/2 cup cheese spread (such as Cheez Whiz)
2 1/4 cups flour
1 egg
1/4 cup soft shortening
Dissolve the yeast in water, in mixing bowl. Add sugar, salt, cheese spread and one half the flour. Beat thoroughly for 2 minutes. Add egg and shortening. Beat in gradually the remaining flour until smooth. Fill greased muffin cups one half full. let rise till double in bulk, 1 to 1-1/2 hours. Be sure to let the dough rise till rounded above the muffin cups. Heat oven to 350 degrees. Bake about 20 minutes. Makes 12 large buns.