|Hot roll mix||16 Ounce (1 package)|
|Slightly beaten egg||1|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded sharp process american cheese||2 Cup (32 tbs)|
|Chopped canned pimiento||2 Tablespoon|
|Celery seed||1⁄2 Teaspoon|
Prepare dough from hot-roll mix and let rise according to package directions.
Divide dough into two parts.
Grease finger tips and pat one piece of dough evenly into a greased 15 1/2 x 10 1/2 x 1-inch jellyroll pan, shaping a slight rim around edges.
Shape other piece of dough into 6 rolls; place in greased 9x1 1/2 inch pan.
Let both rise for 30 to 40 minutes or till double in bulk.
Meanwhile, combine egg, milk, cheese, pimiento, celery seed, and pepper.
Gently spread this mixture over the dough in the 15 1/2 x 10 1/2 x 1 inch pan.
Bake in hot oven (425°) for 15 minutes or till golden brown.