Cheese-Onion Pinwheels

When you roll out dough start in the middle and roll toward the edge.

Ingredients:

1/3 cup sugar
1 teaspoon salt
2 pkg. active dry yeast
About 6 cups all-purpose flour
1-1/4 cups milk
1/2 cup butter or margarine
3 eggs
3 cups shredded sharp Cheddar cheese (12 oz.)
1 cup finely chopped onion
Paprika

Procedure:

Combibe sugar, salt, yeast and 2 cups of the flour in a large bowl; set aside. In a small saucepan, heat milk and butter or margarine until very warm, about 125 degrees farenheight. Slowly stir hot milk mixture into flour mixture. Add eggs. Beat 2 minutes by hand or with electric mixer on medium speed, scraping bowl occasionally. Stir in enough of the remaining flour by hand to make a stiff dough. Turn out onto a lightly floured surface. Let rest 8 to 10 minutes. Clean and grease bowl; set aside. Knead dough until smooth and elastic, 8 to 10 minutes. Place dough in bowl. Turn to grease all sides. Cover with a dry cloth towel. Let rise in a warm place free from drafts until double in bulk, about 1 hour. Grease 2 baking sheets; set aside. Press down center of dough with 2 fingers. If indentations remain, punch down dough. Divide in half. On a lightly floured surface, roll out each half of dough to an 18 inches by 10 inches rectangle. Sprinkle each with half of the cheese and half of the onion. Roll up from long side jelly-roll fashion. Place 1 rolled loaf on each , prepared baking sheet, seam-side down. Curve loaves slightly. With a sharp knife, cut 1/2 inch deep gashes about 1 inch apart across top of each loaf. Cover with towel. Let rise in a warm place free from drafts until double in bulk, about 45 minutes. Preheat oven to 350 degrees farenheight. Sprinkle tops of loaves with paprika. Bake 25 to 30 minutes in preheated oven until loaves sound hollow when tapped on top. Cool to room temperature on racks. Make 2 loaves.