From old Fleischmann’s Yeast Cookbook 1970’s. I have been making them since then.
5-3/4 to 6-3/4 c unsifted flour (I mix half whole wheat flour and add 1 Tbsp dough enhancer)
3 Tbsp sugar
1-1/2 tsp salt
2 packages yeast (2 Tbsp scant)
2 Tbsp softened butter
2 c very hot tap water
1-1/2 c grated sharp cheddar cheese
1/4 c chopped onion (optional)
In a large bowl, thoroughly mix 2 cups flour, sugar, salt and yeast. Add softened butter.
Gradually add very hot tap water to bowl with mixer on medium speed. Beat 2 minutes.
Add 1 cup flour or enough to make a thick batter. Beat at high speed for 2 minutes. Scrape bowl occasionally. Stir in cheese and onion and enough additional flour to make a soft dough. Knead on floured board 8-10 minutes. (I use the mixer dough hook for 4 to 6 minutes.)
Place in greased bowl, turning to grease top of dough, cover with damp cloth and let raise about 1 hour.
Punch dough down; turn out onto lightly floured board, divide dough into 20 equal pieces. Form each into smooth ball. Place 2 inches apart on greased baking sheets. Cover (I don’t) and let raise until doubled, about 45 minutes.
Bake in hot oven 400° for 15 to 20 minutes.
Cook on wire racks.
Note: Add 1 Tbsp dough enhancer (optional).
Note: For soft tops, brush with melted butter.
Note: Makes 20 – 2.1 oz buns (approximately).
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