Mix 1 ½ cups of flour and remaining dry ingredients in a large bowl. Set aside.
In another bowl, mix the hot water, butter, and Greek yogurt until the butter is melted throughout.
Add the wet ingredients into the dry and mix until all dry ingredients are evenly incorporated into the mixture.
Add the egg to the mixture and incorporate throughout.
Add 2 to 2 ½ cups of flour, one cup at a time until a nice ball of dough is formed.
Pour the dough onto a floured surface and knead with remaining dough until the dough is nice and firm.
Note: I only required 4 cups of flour when writing the recipe, though other times I have required the full 4 ½ cups for my bread dough to be firm enough.
Let the dough rest for ten minutes under a kitchen towel.
Meantime, preheat your oven to 200 degrees or use your ‘keep warm’ setting.
After the ten minutes have passed, flatten the dough and divide into 12 equal portions.
With each portion, flatten dough to a portion about the size of your palm, fill with a heaping ½ T of cheese mixture, pinch dough to close and place on a greased baking sheet.
The rolls will double in size, so be sure to leave an ample amount of space.
I use a full-size baking sheet and am able to place all 12 rolls on one sheet.
Turn off oven if it is at 200 degrees, if it is on ‘keep warm,’ leave it on.
Let the rolls rise for twenty minutes.
After the twenty minutes, brush with the beaten egg and sprinkle with the ½ cup shredded cheese.
Bake for 20-25 minutes at 375 degrees or until golden brown.
These are best served warm, however they are delicious either way!
Pop them in the microwave for twenty seconds if you want that fresh-baked goodness the day after!