Cheese bread or clover leaf cheese rolls

2. Melt the butter in a saucepan, and add the onions. Sautй over medium heat until soft, about 5 minutes. Stir in the milk, and let the mixture cool.

3. In a large bowl, combine the yeast, salt, sugar, and warm water (it should register about 105 ° on a candy thermometer). Stir well, and then set aside for about 10 minutes, or until the yeast has formed foamy bubbles on top.

4. Stir the onion mixture and the eggs into the yeast. Add the flour and cheese and mix thoroughly. Place the dough on a floured board and knead until it is no longer sticky, and has some elasticity, from 5 to 10 minutes. Place the dough in a greased stainless steel bowl. Cover the bowl with plastic wrap and set it in a warm, draft-free place. Let it rise until doubled in size, about 1-1 / 2 hours.

5. Punch the dough down. Place on a lightly floured board, and knead it briefly to release the air bubbles. Divide the dough in half, and shape each half into a loaf. Place them in the prepared loaf pans, cover with plastic wrap, and allow to rise again, until the bread fills the loaf pans, about 45 minutes. (For rolls, shape the dough into small balls so that three will fit into the bottom of each muffin cup. Cover and allow to rise until double in size.)

6. Brush the tops of the loaves with some of the melted butter, and bake in a 350 ° oven for 40 to 45 minutes, or until golden brown, and hollow-sounding if tapped. (For rolls, bake for 10 to 12 minutes or until golden brown.) Remove the pans from the oven, and immediately brush the bread with melted butter again. Allow the bread to cool in the pans for 10 minutes before unmolding them. Then cool on wire racks.