5 3/4 cup Unsifted flour, , (5 3/4 to 6)
3 tbsp Sugar
1 1/2 tsp Salt
2 package Active dry yeast
2 tbsp Softened margarine*
2 cup Very hot tap water
1 1/2 cup Sharp cheddar cheese**, grated
1/4 cup Onion, finely chopped
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In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast. Add margarine.
Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed, 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 one 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 15-20 minutes, or until done. Remove from baking sheets and cool on wire racks.
NOTE: I used diet margerine* and non-fat smoked cheedar cheese**. Taste tested.
Posted to MC-Recipe Digest V1 #1008 by jrjet@mtco.com (Dot & Tim McChesney) on Jan 13, 1998
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