Jalapeno Cheese Onion Rolls

1 tablespoon yeast in 1 cup very warm water
1/4 cup sugar
1 teaspoon salt
1 tablespoon vegetable oil
2 eggs plus one yolk for egg wash save the egg white
4-5 cups flour
4 ounces extra sharp cheddar cheese, shredded
1 medium red onion, chopped fine
6-8 jalapeno peppers, chopped fine
2 tablespoons sesame seeds (optional topping)
non-stick cooking spray

Mix water, sugar and yeast and let sit for about five minutes.  Mix oil, salt, and 2 eggs.  Carefully add two cups of flour until incorporated and then stir vigorously.  Add two more cups of flour one cup at a time until you have soft dough.  Knead on a board until the dough is well formed and elastic.  Roll the dough around in an oiled bowl, cover and let rise until almost double.
While the dough is rising, chop the onions, cheese and jalapeno.  Set aside to dry out a bit. Sprinkle a little flour on the board and spread dough out to a 1/4 inch thick rectangle.  I do this with my hands.  Spray lightly with non-stick cooking spray and spread with onion, cheese and jalapeno mix.  Roll up from the long side jelly roll style. Cut into triangles. /\/\/\/\/\, etc.
Spray a 12-inch oven with non-stick cooking spray.  Arrange the rolls in a circle, just touching.  Brush tops with egg wash and sprinkle with sesame seeds.  Let rise again until almost double.
Bake at 350 degrees for about 45 minutes.  Use about 6-8 coals on the bottom and 16-18 on top.
Rotate the pot every fifteen minutes for even baking.
After 30 minutes check the rolls for browning.  When they begin to brown, pull the bottom coals.  When they are golden brown, pull the rest of the coals from the top.  Leave them in the  oven for about ten minutes after the heat is removed with the lid cracked.  Remove to a trivet to cool.
You can change several things in this recipe, including types of cheese and onion.
You can also brush the rolls with room temperature butter while they are still hot for a softer crust.
Makes about 12 rolls.