Giant rolls filled with cheddar cheese then twisted into knots.
In the large bowl (6-quart) of a mixer, beat eggs, sugar, and salt. In a medium-size saucepan melt butter. Add the milk and heat until the milk is lightly warmed about 110 ℉. Remove from the heat and pour into the egg mixture. Mix until combined. Sprinkle yeast over milk mixture and let stand for about 2 minutes to soften the yeast. Whisk into the milk mixture. Add 5 cups of flour and beat until dough is smooth. Add remaining flour 1 cup, as needed, a little at a time until dough is smooth and slightly sticky or until the dough begins to pull away from the sides of the bowl while mixing. Place the dough in a very large bowl that has been lightly oiled. Cover with a clean cloth and allow to rise until doubled in size. About 45-60 minutes.
Gently remove the dough from the bowl. Let rest a few minutes. Roll the dough into a 24 x 13-inch rectangle. Spread the lower half of the dough with butter. Sprinkle grated cheese over the butter. Fold over the upper half of the dough over the cheese. Cut into 1-inch strips. Twist each strip of dough then tie in a knot. Place on a greased or parchment-lined baking sheet. Cover with a clean cloth and allow to rise for 30-45 minutes. The dough should feel like a marshmallow when gently pressed. Bake in a pre-heated 400℉ oven for 10-12 minutes or until golden brown.