Smoked-Gouda Rolls

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes.

Combine milk and margarine in a small saucepan over low heat; heat until margarine melts (do not boil).

Remove from heat; stir in mustard. Cool milk mixture slightly. Lightly spoon flour into dry measuring cups; level with a knife.

Combine yeast mixture, milk mixture, flour, salt, and pepper in a food processor; process 1 minute. Turn dough out onto a lightly floured surface; knead 3 or 4 times.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; cover and let rest 5 minutes.

Sprinkle with cheese; knead lightly.

Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a 10-inch-long rope; tie loosely into a simple knot.

Place knots on baking sheets coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.

Preheat oven to 37

Uncover the dough.

Combine 1 tablespoon water and egg white; brush over dough.

Sprinkle with sesame seeds.

Bake at 375 for 15 minutes or until golden brown.

Serve warm.