1 packet (2 1/4 tsp or 1/4 ounce) quick-rise yeast
1/2 teaspoon salt
3/4 cup warm water (100 to 110°F)
2 tbsp + 4 tsp melted butter, divided
3/4 cup shredded sharp cheddar cheese
2 tsp honey
1/8 tsp garlic salt
In a large mixing bowl, combine 1 1/2 cups flour with sugar, yeast and salt. Add the warm water and 2 tablespoons butter and beat with hand mixer on medium speed for 3 minutes or until smooth. Stir in shredded cheese and then gradually mix in the remaining flour until the mixture forms a soft dough ball on the dough hook. Tip: If your dough starts climbing "up" the dough hooks, stop the mixer and switch the hooks to the opposite sides.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Alternatively, if your stand mixer is 500 watts or more, you can knead with the dough hook on low speed for 5-10 minutes, pausing after 5 minutes to let the mixer cool down.
Cover the dough and let rest for 10 minutes, then divide 13 equal pieces. Shape each piece into a ball and place in a greased 9 in round cake pan. Cover and let rise in a warm place until the dough has doubled in size, about 30 minutes.
Preheat oven to 375°F. Bake rolls for 11-14 minutes or until golden-brown on top. Combine honey, garlic salt and remaining melted butter and brush over rolls and serve.