1 pkg. active dry yeast
1/4 c. warm water
4 c. flour
1/4 c. sugar
1 1/2 tsp. salt
1/2 c. hot water
1/2 c. milk
1/2 c. butter, softened
1 egg

FILLING:

1/4 c. butter
1 c. (1 lg.) finely chopped onion or 1/4 c. instant minced onion
1 tbsp. grated Parmesan cheese
1 tbsp. sesame or poppy seed
1 tsp. garlic salt
1 tsp. paprika

FILLING: Melt butter in saucepan; add remaining ingredients. Mix well.

Grease cookie sheet. In large mixer bowl, dissolve yeast in warm water. Add 2 cups flour, sugar, salt, water, milk, butter and egg. Blend at low speed until moistened; beat 2 minutes at medium speed.

By hand, stir in remaining flour to form a soft dough. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes. Stir down dough. Toss on floured surface until no longer sticky.

Roll out to an 18x12 inch rectangle; spread with filling. Cut lengthwise into three 18x4 inch strips. Starting with 18-inch side, roll up each strip, seal edges and ends.

On prepared cookie sheet, braid the 3 rolls together. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes. Bake at 350 degrees for 30 to 35 minutes until golden brown. Serve warm or cool.

TIP: To make 2 small loaves, cut the 3 filled rolls in half crosswise before braiding. Braid each set of rolls separately on greased cookie sheet. Bake as directed.