Dough
• Active Dry Yeast | - | 1 tbsp
• Warm Water (shower temp) | - | 1 cup
• Sugar | - | 2 tbsp + 1 tsp
• Salt | - | 1 tsp
• Butter (softened) | - | ½ cup
• Eggs | - | 2
• Organic Unbleached White All-Purpose Flour | - | 3 ½ cups
• Shredded Cheddar Cheese | - | ¾ cup

1. Turn oven to 200°F.
2. In a mixer, place yeast with the sugar and pour warm (110°) water over both and gently mix.
3. Wait 10 minutes for yeast to "bloom," it will look slightly foamy.
4. Add in 2 tbsp sugar, eggs and salt.
5. With the paddle attachment or regular beaters mix in the butter.
6. Slowly add in the flour using the dough hook attachment.
7. Mix until dough comes together- it will still be a little sticky.
8. Fold in the cheese.
9. Turn off oven and grease a large mixing bowl.
10. Lightly dust your counter with flour where you will be rolling out the dough.
11. Turn dough out and knead for until dough is no longer sticky and is elastic.
12. Shape into a round ball and place in greased bowl.
13. Place warm damp towel over bowl and place in warmed oven for 30 minutes. Do not open the door or warm air will escape.
14. Remove bowl from oven and place dough on the lightly floured counter.
15. Knead about 3-5 times.
16. Lightly grease the cups of a muffin tin- use butter and flour to ensure a smooth release.
17. Pull off chunks of dough about 2-3 inches in size and place in greased muffin cups.
18. Place back in oven and let rise for about 20 minutes.
19. Remove and turn oven to 400°F.
20. Bake for 10-15 minutes or until the tops are golden.
21. Let cool in muffin tin for 15­-20 minutes.
22. Gently remove each roll.
23. Serve warm.