|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 1⁄4 Cup (20 tbs)|
|Salad oil||2 Tablespoon|
|Instant onion||2 Teaspoon|
|Celery seed||1⁄4 Teaspoon|
|Shredded sharp process cheese||1 Cup (16 tbs)|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Small stuffed green olives||1⁄2 Cup (8 tbs), cut crosswise in half|
Soften yeast in water.
Add next 7 ingredients and 2 cups of the flour.
Beat vigorously, with electric mixer or by hand till smooth, about 2 minutes.
Add remaining flour and continue beating with spoon till smooth, about 1 minute.
Cover and let rise till double (30 to 45 minutes).
Beat batter hard, about 50 strokes.
Spoon into well-greased deep muffin cups, filling about half full.
Press olive half, pimiento side up, in center of each.
Cover and let rise till double (15 to 20 minutes).
Press olive down slightly, but let top show.
Bake in hot oven (425°) for about 10 to 15 minutes, or till lightly browned.
Remove from pans and serve warm.