Instructions: 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.

[It goes without saying, so why am I adding this, but Fleischman margarine and yeast are specified here...]

NOTES : The buns recipes are excellent.

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