I didn't really celebrate Christmas last year, but I did humor the holiday by doing a little something for lunch. I had been craving yeast rolls, and I saw these dill sour cream rolls on Coconut & Lime so I decided to give them a shot along with some homemade pimento cheese. The cheese was awesome and easy; I combined a couple of different epicurious recipes and made it with extra sharp cheddar only (some call for white cheddar but that's harder to find). The rolls kind of failed, but I want to make it clear that that was entirely my fault, not Rachel's recipe, and I may try again with less fail-y yeast and a warmer environment. I knew they wouldn't rise in my 65 degree apartment, but tried anyway. I have to say though, despite the completely different consistency (very, very dense and not flaky or fluffy), the taste is pretty good. They worked well for a little pimento sandwich.
8 oz extra sharp cheddar cheese, grated
4 oz pimentos, drained and mashed up into little pieces with a fork
2/3 cup mayonnaise
Black pepper and cayenne to taste
Mix together everything but the mayo, then add mayo and mash it all up real good with a fork. Let rest in the fridge a couple of hours. Enjoy.