4 cups all-purpose flour

1-1/2 cups shredded sharp cheddar cheese

2 tablespoons sugar

2 envelopes Fleischmann’s RapidRise Yeast

1-1/2 teaspoons salt

1 cup milk       

1 cup water

2 tablespoons butter OR margarine

1 egg

Combine 1-1/3 cups flour, cheese, sugar, undissolved yeast and salt in a large bowl. Heat milk, water and butter until very warm (120º to 130ºF). Gradually stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover; let rest 10 minutes.

Turn batter into 24 greased or paper-lined 2-1/2 inch muffin pans. (Muffin cups should be half full). Cover; let rise in warm draft-free place until doubled in size, about 1 hour.

Bake at 375ºF for 20 to 25 minutes or until done. Remove from pans; cool on wire rack.