From the Kitchen
approximately 60 rolls
Mix water, sugar, and yeast together at room temperature. Then mix 3 pounds of flour, salt, eggs, and oil for ten minutes or until it feels real sticky. Then knead in the rest of the flour. You may need to add some additional water. Cover and let rise for 1 1/2 hours. Roll dough into golf ball size dough balls -- let rise again for an hour. Grate the Asaigo cheese and pole the cheese into the middle of the dough. Place on a greased cookie sheet and bake at 350 degrees for 20 minutes or until golden brown. Bread should have doubled in size after baking. The dough freezes well.