Onion-Cheese Bread

Ingredients
3 cups chopped onions
Butter: 3 Tbsp + 1/4 c
2 pkgs dry yeast
3 1/4 c warm water
2 c milk
3 Tbsp sugar
1 Tbsp salt
7–8 c flour
3 c shredded cheddar cheese
1 (4-oz) can jalapeño chiles, drained, chopped

Method
Sauté onions in 3 Tbsp butter until tender-crisp. Cover, set aside to cool. Dissolve yeast in warm water. Scald milk with sugar, 1/4 cup butter and salt, let cool to warm. Add to yeast mixture. Mix in 2 c flour and onions. Mix in enough of the remaining flour to make dough gather into a ball. Turn out onto floured surface and knead until smooth and elastic. Shape into ball, grease, and let rise, covered in a greased bowl until double. Punch down.
Divide in half. Press each half into a 23×13 inch (58×33 cm) rectangle. Scatter half of cheese and half of chiles over each, leaving 1 inch (2 cm) bare around the edges. Roll up tightly the short way (to make two 13-inch long rolls), seal seam, and place each seam side down on a greased baking sheet. Cover and let rise until doubled (1 to 1 1/2 hours). Bake at 400°F (205°C) 40 to 50 minutes until done. Remove to a rack to cool.

Source
Clipped from newspaper probably sometime in the 1980s.

Comments
Yum! The chiles could be omitted if you want.
You could substitute oil for the butter.
I wouldn’t dissolve the yeast until the scalded milk mixture is well on its way to being cooled enough, otherwise the yeast will have to wait too long. It should be in the warm water about 10 minutes.
Here’s a time-saving tip: If you use UHT milk (the kind that comes in cartons that you don’t have to refrigerate until they’re open), then you don’t need to scald the milk, just heat it to the right temperature.
Since I like whole wheat bread better than white, I might also substitute about 2–3 cups of flour for whole wheat flour.
Quite specific on the dimensions of the rectangle, aren’t they! I wouldn’t be too picky about it; it’s hard to be precise with bread dough anyway, as the elasticity keeps making it shrink as you try to spread it out. I would take those dimensions as a general guideline.
The original recipe says to place the rolls of dough on greased baking sheets “in spiral or coil shape.” Frankly, I have no idea what they mean by that. I can think of shaping the rolls either straight or bent into a U shape, but I don’t know if either of those is what’s meant.