Place milk and 6 tablespoons of butter in a large microwave-safe bowl and microwave for 1 minute to melt the butter.
Add the sugar, salt, and egg to the bowl with the milk and butter and whisk until combined. Set aside.
In a large bowl, add 3 cups of flour, the powdered garlic and one package of instant yeast. Mix well.
Add the liquid into the flour mixture and use a large wooden spoon or paddle attachment in a stand mixer to mix. Add in two more cups of flour and 1 1/2 cups of shredded cheddar and continue to mix using a dough hook or by kneading with your hands. The dough should become less sticky and smoother. If the dough is still sticky add in the remaining 1/2 cup of flour. You can continue to mix with the dough hook or at this point I like to transfer the dough to a lightly floured surface and continue to knead until the dough becomes smooth.
Place the dough in a lightly greased bowl and cover. Let rest for 10 minutes.
Next, form the dough on a lightly floured surface into a log. Cut the dough into 12 equal pieces. Using your hands stretch the dough edges under to form a ball. Then place the top of the ball in the palm of your hand and place pinched side down on the floured surface. Wiggle the ball of dough under your palm on the surface in small circles to form a evenly shaped smooth ball of dough.
Place each of the 12 formed balls of dough in a greased 9" X 13" inch pan. Melt the remaining butter and baste the top of each roll with the melted butter. Then top each roll evenly with the remaining cheddar cheese.
Cover the dough and let rest the dough rise for 60 to 90 minutes in a space that is about 80-90 F. You can also use a proofer or place the covered dough inside the oven with a boiling bowl of water placed on the rack underneath to create a warm environment.
Preheat the oven to 375 F and once the dough has roughly doubled in size, bake for 20-25 minutes or until the top of the cheese buns are lightly browned and cheese is melted. Turn the pan halfway through baking. Tent the buns with foil if the buns are browning too quickly.
Remove from the oven and let cool slightly before removing from pan and serving.
Storage:Store in a tightly sealed container or resealable bag for up to 3 days on the counter or one week in the fridge.Freezing:Freeze unbaked rolls individually once formed on a lined baking sheet and then store in the freezer in a tightly sealed container for up to 3 months. Thaw covered on the counter for 4 to 5 hours in a warm place to let thaw and rise before baking as per the recipe instructions.Variation:If would like to make these rolls without the cheese simply omit the cheddar cheese and garlic powder from this recipe and proceed as per the recipe instructions.