Cheesy Onion Rolls

2 cups very warm water1/4 cup potato flakes (instant mashed potatoes)

2 tablespoons yeast (instant, fast rising)

1/2 cup sugar

1 tablespoon salt

2 eggs beaten

1/2 cup butter (or margarine)...

6 - 6 1/2 cups flour

Filling

2 tablespoons butter, melted

3 cups Cheddar cheese, shredded

1 medium onion, thinly sliced

2 tablespoons poppy seeds

1 egg, beaten (for egg wash)

1/2 cup mayonnaise

Instructions

Stir together the water, potato flakes and sugar.  Add eggs, softened butter, and yeast mixed with 3 cups flour.  Beat with mixer on high speed.  Add remaining flour 1/2 cup at a time until a soft but knead-able dough is formed.  Knead well.  Place in a greased bowl.  Cover and let rise until doubled in bulk. (About an hour in a warm place.)  Punch down dough, and divide in half.

Roll each half out to form a 16 x 12 inch rectangle.  Brush each piece with half the melted butter; sprinkle each rectangle with half the cheese and poppy seeds.  Beat egg, and brush lightly over long edges.  Starting at one long side, roll up tightly, pinching seam to seal.  Cut thick slices (about 1 1/2") and place on parchment lined baking sheet about 2 inches apart.  Press buns to flatten to about 3/4" thick.  Cover and let rise in warm place until doubled in size (about 1 hour).  Brush lightly with beaten egg.  Top each roll with onion slices.  Add a dollop of mayonnaise on top of each bun (about 1 teaspoon).  

Bake at 350°F for about 25 minutes or until golden brown.  Cool on racks.  Recipe by Judy from the Mennonite Girls Can Cook  Yield: 20 large cheesy onion rolls