Knead 3/4 cup cheese and pepper into dough, adding cheese 2 to 3 tablespoons at a time, until evenly mixed throughout. Divide dough equally into 12 pieces; shape into balls. Cover with plastic wrap; let rest 10 minutes.

Coat 12 standard (2-1/2-inch) muffin cups and your hands with nonstick cooking spray. Divide each ball of dough into 3 pieces. Roll each piece into small ball. Place 3 balls in each muffin cup. Cover rolls loosely with plastic wrap; let stand in warm place about 30 minutes or until doubled in bulk.

Preheat oven to 350°F. Sprinkle rolls with remaining 2 tablespoons cheese. Bake 12 to 15 minutes or until golden brown.