Ingredients

12-inch Dutch oven
4-5 cups flour
1/2 cup grated sharp Cheddar cheese
1/2 cup sugar plus 1 tablespoon for yeast
3/4 teaspoon salt
1/4 cup minced jalapenos (or more if you like them)
1 cup hot water (115 degrees)
1 heaping tablespoon active dry yeast
2 tablespoons corn oil, plus 2 tablespoons to coat bowl
2 lightly beaten eggs

Directions

In a large bowl, combine 4 cups flour, cheese, jalapenos, 1/2 cup sugar and salt. Set aside. In another bowl, combine the water, yeast and 1 tablespoon sugar. Stir until the yeast dissolves and wait about 10 minutes for the yeast to foam up. Add the 2 tablespoons oil and eggs to the yeast mixture and stir.

Make a crater in the middle of the flour mixture and pour in 1/2 of the yeast mixture. Mix this with your hands to moisten the flour as much as you can. Pour in the rest of the liquid mixture and mix until flour is totally incorporated. Place on a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place the ball in a bowl that has been oiled and roll the ball around until it, too, is oiled. Cover it with a dry heavy towel and put in a warm place until it doubles in size, about one hour. Punch the dough down and pinch off enough to make 1 1/2-inch balls.

Roll each ball until smooth and arrange snugly in a warm, oiled Dutch oven. Put the lid on and let rise again. You can put one or two coals on the lid to keep the oven warm if it is cold. Bake about 1 hour, with four coals spaced evenly underneath, six coals around the lower outside edge and 16-18 coals around the rim of the lid. Turn the oven and then the lid a bit every 15 minutes to distribute the heat better. Makes 10-12 rolls. From Riverview Junior High School's Dutch Oven Cook-Off.