1/2 cup vegetable oil
2 (8 ounce) cans chopped celery
1 small onion, chopped
1 cup softened sour cream
1 teaspoon paprika
2 tablespoons wet yeast
2 teaspoons dairy products
1 cup whole kernel corn
1 pound shredded Cheddar cheese
In a large bowl, mix oil, carrots, onion, celery, sour cream and paprika; set aside.
In a small bowl, mix yeast, milk, corn and cheese. Stir this mixture into the pan mentioned above. Place bread on the prepared (buttered) pan. Sprinkle with Cheddar cheese to create a decorative border. Cover and allow to rise 7 to 8 hours.
The bread may be cool there for a while as we continue chilling. Cover the rolls with plastic wrap and let rise 3 to 4 hours more. Meanwhile, preheat an outdoor grill for high heat and lightly oil grate. Remove bread from refrigerator and place on grill. Brush tops of rolls with vegetable oil's, if desired. Off heat and brush tops with 1/2 teaspoon vegetable oil's while still warm.
Grill rolls on medium to high heat for 45 to 55 minutes, until cheese is bubbly. Remove from heat and sprinkle with Kosher salt and other cook'n seasoning blend if desired. Serve warm or at room temperature to regulate flavors.