Preparation time: 20 minutes. Rising time: 1 1/4 hours. Baking time: 15 minutes at 400 degrees. Yields: 10.

2 to 2 1/2 c. unbleached all-purpose flour
1 tbsp. granulated sugar
1/2 tsp. salt
1 pkg. activey dry yeast
1 tbsp. butter
1 c. very hot water
3/4 c. shredded sharp cheddar cheese
1 sm. onion, minced

1. In a medium bowl, combine 1 cup flour, sugar, salt and yeast.

2. Add butter and water. With an electric mixer, beat at low speed for 1 minute. Scrape sides of bowl several times.

3. Add 1/4 cup flour. Beat at high speed for 3 minutes.

4. Stir in cheese, onion and enough more flour to make a soft dough that pulls away from the bowl.

5. Turn dough onto lightly floured surface. Knead 5 to 10 minutes until elastic.

6. Place dough into a greased bowl. Turn to grease top. Cover loosely with plastic wrap. Let rise 45 minutes or until doubled.

7. Turn out dough. Punch down. Divide into 10 pieces. With floured hands, shape each into a smooth ball.

8. On a greased baking sheet, arrange rolls 2 inches apart. Let rise 30 minutes or until light.

9. Bake at 400 degrees for 15 minutes or until browned. Cool on wire racks. When ready to serve, split with a serrated knife.

TIPS: Frequent bread-makers will want to try quick-rising yeast. It cuts rising time by 50 percent without changing the texture or flavor of the bread.