Ingredients:
2 packages active dry yeast 1/2 cup water, heated to 110 degrees 1-3/4 cups warm milk 2 tablespoons sugar 1 tablespoon salt 3 tablespoons margarine 6 cups flour 3/4 cup sharp cheddar cheese, grated 6 slices bacon, fried crisp and crumbled 1/4 cup minced onion Grease your muffin pans.

Instructions:
Use a big, warm bowl in which to dissolve the yeast in the 110-degree water. Add the warm milk, sugar, salt and margarine. Stir in 2 cups flour. Beat with bread mixer until smooth. Add 1 more cup flour and beat with wooden spoon. Stir in the cheese, crumbled bacon and minced onion. Gradually stir in 2-1/2 to 3 cups of remaining flour until you get a soft dough which pulls away from the sides of the bowl. Turn out on floured board. Cover and let rest 10-15 minutes. Knead 10 minutes until “smooth and blistered.” Cover and set in warm place until doubled in size, about 90 minutes. Punch down, cover and repeat the “letting it double” drill – but it won’t take as long this time. Divide into small balls that do not quite fill each muffin form. Cover and let rise in a warm place for 60-90 minutes until you get nicely raised rolls. Bake in preheated oven set at 400 degrees for 30-40 minutes until done. Remove from the muffin tins and brush with melted margarine. Let cool on racks. These are delicious served while still warm. If there is still tension in the household, don’t place any sharp objects on the table. Just let those enjoying these rolls spread butter or cheese spread on them with the back of a spoon, and you’ll have a happy Father’s Day.