Remember those rolls I made yesterday? The ones you just stir up and toss in the fridge until you’re ready to bake them? The ones that taste so good I almost ate the whole dozen myself? You do? Good. Now, do you remember I only baked 12 rolls but said the recipe would make 24? That’s because I was saving some for this loaf of bread in all its cheesy goodness.
Scoop about half your remaining dough in little dollops into a greased bundt pan (or bread pan, I just like the way it looks). Sprinkle 1/4-1/2 cup shredded cheese over the dollops. Top with remaining dough and more cheese. Bake until the bread is done and the cheese is golden.
1/2 recipe Aunt Linda’s Spoon Rolls
1/2-1/4 cup shredded cheese (any kind)
Preheat oven to 350*. Grease a bundt pan.
Use about half your dough to scoop little pieces into the greased bundt pan. Be sure to cover the bottom on the pan. Sprinkle half your cheese over the dough. Use the remaining dough to scoop little pieces onto the top of the dough and cheese already in the pan. Sprinkle with remaining cheese.
Bake at 350* for 30-35 minutes or until golden brown. Allow to cool for 10 minutes and then invert bundt pan onto serving plate. Slice (or tear) to serve.