Makes about 20-24 rolls.
Ingredients:
Dough:
2 cups warm milk
6 tablespoons butter
2 tablespoons yeast
1/2 cup warm water
1/2 cup sugar
4 eggs
1 tablespoon salt
7-8 cups flour
Filling:
1/2 cup softened butter
garlic salt to taste
2 teaspoons Italian seasoning
2 cups shredded cheese
Butter topping:
4 tablespoons soft butter
2 teaspoons Italian Seasoning
Attach a dough hook to a mixer. Add yeast and warm water to the bowl of the mixer. Add milk and butter to a sauce pan and heat until butter is melted. Set it aside to cool. Add salt, sugar and eggs and mix. When milk is cooled add it and mix. Add flour one cup at a time until 7 cups have been added. Only add more if the dough is sticky, 1/4 cup at a time. Dough should be tacky and smooth. Mix on medium low speed for 8 minutes. Add dough to a well oiled bowl and cover with a damp towel. Rise to double.
Dump dough onto a floured surface and roll out about the size of a baking sheet. Spread filling evenly over the top. Roll the dough from the long end into a tight roll. Using a piece of string or floss, slice the roll into 1 inch sections. Lay rolls on a parchment lined baking sheet leaving about an inch between them. Cover with a tea towel and rise to double. I do 12 per sheet.
Heat the oven to 375 degrees. Bake rolls for about 20 minutes, or until slightly brown. Don't over bake! Spread topping over the top of the rolls while they are still warm using a pastry brush.