¾ c. warm water
1 c. shredded cheese
¼ c. dry milk powder
1 pkg. yeast
¼ c. orange juice
2 c. whole wheat flour
1 ½ tsp. dried dill
1 c. thinly sliced green onions
2 tbl. honey
1 c. all purpose flour
1 tsp. salt

In a large bowl, stir together ¾ c. all purpose flour, dry milk powder, yeast, dill, and salt. Add water, orange juice, and honey. Beat with a mixer until smooth. Stir in whole wheat flour a little at a time, cheese, and green onions. Knead until smooth. Let rise.

Lightly grease 16 muffin cups. Divide dough in half. Roll each half into an 8” by 12” rectangle. Cut each rectangle lengthwise into 4 2” strips. Cut each dough strip crosswise into 6 2” squares (24 squares from each rectangle, 48 squares total).

Stack three squares. Place stack, cut side down, in a muffin cup. Repeat. Cover and let rise. Bake rolls at 400 degrees for 20-25 minutes or until golden brown. Brush with butter, if you wish. Makes 16 rolls.