Ingredients
1 tablespoon active dry yeast1 cup warm water (110° to 115°)1 large egg, room temperature1/3 cup canola oil3 tablespoons dried minced onion3 tablespoons stone-ground mustard1 tablespoon ground mustard2 teaspoons onion powder1-1/2 teaspoons salt3-1/2 to 4 cups bread flour8 ounces smoked Gruyere cheese, shredded1/4 cup Dijon mustardOptional: 1 tablespoon each sesame seeds, poppy seeds and mustard seeds
Preparation
In a small bowl, dissolve yeast in warm water. In a large bowl, combine egg, oil, minced onion, stone-ground mustard, ground mustard, onion powder, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in cheese.
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours.
Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls, about 2 ounces each. Flatten each ball to a 4-in. circle. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until slightly puffed, about 30 minutes.
Preheat oven to 375°. Brush rolls with Dijon mustard; if desired, sprinkle with seeds. Bake until lightly browned, 15-18 minutes. Remove from pans to wire racks to cool completely.
