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

In a large bowl thoroughly mix 2 cups flour, sugar, salt, and undissolved yeast. Add softened butter. Gradually add hot tap to dry ingredients and beat 2 minutes at medium speed of 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 smooth ball. Place balls 2 inches apart onto greased baking sheets. Cover, let rise in warm place until double, about 45 minutes. Bake in 400 degree oven about 15 to 20 minutes, or until done. Remove from baking sheets and cool on wire racks.