2 cups milk
2 tablespoons sugar
2 packages active dry yeast
7 1/4 to 8 cups all purpose flour
2 cups grated Cheddar cheese
1/4 cup minced seeded jalapenos
2 teaspoons salt
2 eggs
1 egg, beaten
raspberry jam or butter, optional
Heat milk and sugar to 110F to 115F, stirring to dissolve sugar. Stir in yeast; let stand about 5 minutes or until foamy. Combine 7 1/4 cups flour, cheese, jalapenos and salt in electric mixer bowl. Add yeast mixture and 2 eggs; beat 1 to 2 minutes on low speed, scraping side of bowl as necessary. Beat at medium low speed 5 to 7 minutes or until dough is smooth and elastic, adding remaining 3/4 cup flour if necessary. If kneading becomes too difficult in the mixer, finish kneading by hand on lightly floured work surface. Place dough in lightly greased bowl; cover with towel and let rise about 1 hour or until double in size. Punch down dough. Divide dough into 12 portions; shape into balls. Place on two parchment lined or greased baking sheets; cover lightly with plastic wrap and let rise 30 to 45 minutes or until almost double in size. Preheat oven to 375F. Brush rolls with beaten egg. Bake 20 to 25 minutes. Cool on wire rack. Serve with raspberry jam or butter, if desired.
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