2 env. yeast
3/4 c. lukewarm water
1 tbsp. sugar

OTHER INGREDIENTS:

1 stick butter
1 3/4 tsp. salt
5-6 c. flour
1 c. milk

FILLING:

2 tsp. dry dill weed
3 tbsp. dry onion
3 tsp. dry basil
2 tsp. dry garlic
1/4 tsp. black pepper
1/2 tsp. salt
3 tbsp. butter

In small bowl make dough sponge making sure yeast is dissolved and let rise. Let sponge rise as you heat milk and melt butter. Mix warm milk, melted butter and salt in large bowl. Add sponge after it has risen to mixture in large bowl. Add flour slowly, mixing constantly. Knead dough on floured surface 8-10 minutes and until dough is smooth and elastic. Let rise in oiled bowl.

Combine herbs and seasonings with 1/4 cup of water and allow to soak. When dough has doubled, cut in half and knead bubbles out of dough. Roll out on floured surface in 2 rectangles until 1/4 inch thick.

Melt 3 tablespoons butter and spread on 2 rectangles of dough then sprinkle herb mixture on dough. Roll up dough tightly and place in bread pans. Let rise 45 minutes or until doubled. Bake 40-45 minutes at 375 degrees.