Poppy Seed Cheese Buns

3 tablespoons butter

1/2 cup plain yogurt

3 1/2 cups flour

1 teaspoon sugar

1 package dry yeast

1 cup shredded natural Swiss cheese

1 small onion, minced

1/2 cup water

1 tablespoon wheat germ 1 teaspoon salt

1 egg room temperature

In a small saucepan, melt the butter and sauté the onion until tender, but not browned.  Add the yogurt and water; blend well and heat until very warm, nearly 120°F.  Meanwhile, in a large mixing bowl, blend 3/4 cup of the flour, the wheat germ, sugar, salt, and yeast.  Add  the warm liquids and blend quickly with a spatula into the dry ingredients.   Then mix at low speed to blend further, gradually increasing speed.  Beat at medium speed 2 minutes.  Add eggs, 1/2 cup flour and cheese.  Beat at high speed 2 minutes.  By hand stir in about 2 cups flour to make a soft dough.  Knead for 8 to 10 minutes, until smooth and elastic.  Place in a clean greased bowl and turn to grease top.  Cover and let rise one hour or doubled in bulk.  Punch down and divide into 12 equal parts.  Smooth into ball shapes and space 2 inches apart on baking pans.  Flatten each ballot make small diagonal buns.  Cover and let rise nearly an hour.  Brush tops with melted butter and sprinkle with poppy seed.  Bake at (375°F) for 12 to 15 min.  Remove buns from sheet, cool slightly and then split to fill as desired.