5 3/4 to 6 3/4 c. unsifted flour
3 tbsp. sugar
1 1/2 tsp. salt
2 pkgs. active dry yeast
2 tbsp. softened butter
2 c. very hot tap water
1 1/2 c. grated sharp Cheddar cheese
1/4 c. finely chopped onion

In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved active dry yeast. Add softened butter.

Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in cheese, onion and enough additional flour to make a soft dough.

Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down; turn out onto lightly floured board. Divide dough into 20 equal pieces. Form each piece into a smooth ball; place balls 2 inches apart on greased baking sheets. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.

Bake in hot oven (400 degrees) about 15 to 20 minutes, or until done. Remove from baking sheet and cool on wire racks.

Note: This is an excellent dough to use when making bread sticks and stromboli!