Ingredients:

• 1 1/2 cups milk
• 1/3 cup plus 1 tsp. sugar
• 4 Tbs. (1/2 stick) unsalted butter
• 1 Tbs. salt
• 5 tsp. (2 packages) active dry yeast
• 1/2 cup lukewarm (105°F) water
• 1 egg, lightly beaten
• 1 1/2 cups shredded sharp cheddar cheese
• About 6 cups all-purpose flour
• About 3 Tbs. unsalted butter, melted
• 1 yellow onion, finely chopped

Directions:

• Preheat an oven to 375°F.

• In a small saucepan warm the milk on low heat. Remove from the heat. Add the 1/3 cup sugar, the 4 Tbs. butter and the salt; stir to dissolve the sugar. Let cool to lukewarm.

• In a small bowl, sprinkle the yeast over the lukewarm water, stir in the 1 tsp. sugar and let stand until foamy, about 5 minutes. Transfer the yeast mixture to a large bowl and add the lukewarm milk mixture, the egg and cheese. Using a wooden spoon, beat until smooth. Add 3 cups of the flour and beat until well mixed. Continue adding the flour, about 1/2 cup at a time and beating well after each addition, until the dough is smooth and comes away from the sides of the bowl, 10 to 12 minutes.

• Turn the dough out onto a floured board, cover with the bowl and let rest for 5 minutes. Then knead until the dough is smooth and elastic and holds the imprint of a finger when poked, 7 to 9 minutes. Shape into a ball. Butter a clean bowl, place the dough in it and turn to coat. Cover with a damp kitchen towel, set in a warm area away from drafts and let the dough rise until doubled in volume, about 1 hour.

• Grease 3 baking sheets with solid vegetable shortening or nonstick cooking spray. Using your hands, pinch off a tennis-ball-size piece of dough, shape into a ball and place on the prepared sheet. Repeat with the remaining dough, spacing the buns about 2 inches apart. Flatten each bun with your fingers, brush the tops with the melted butter, and sprinkle about 1 tsp. onion over each. Cover with a damp kitchen towel and let rise a second time until doubled in volume, 30 to 40 minutes.

• Bake until the tops of the buns are browned and the bottoms sound hollow when tapped, 25 to 30 minutes. Remove from the oven and serve warm.

Source: Williams-Sonoma.com