1 env. dry yeast (or 1/2 cake fresh)
1/4 c. warm water (105 to 115 degrees)
4 c. bread flour
1 c. milk, heated (100 to 110 degrees)
1/4 c. sweet butter, softened
1/4 c. sugar
1 egg
1 1/2 tsp. salt

FILLING:

1/4 c. sweet butter
3 lg. onions, minced
3 tbsp. freshly grated Parmesan
2 tbsp. chopped fresh parsley
2 tbsp. sesame seed, toasted
1/2 tsp. garlic salt
1/2 tsp. paprika

GLAZE:

1 egg yolk, mixed with 1 tsp. water
Sesame seed

Sprinkle yeast over water and proof 5 minutes. Add 2 cups flour and remaining dough ingredients. Blend at medium speed until combined. Mix in remaining flour. Cover and let rise until doubled. To prepare filling, melt butter and saute onions; cool and add remaining ingredients; mix.

When dough has doubled, stir down and transfer to floured work surface. Roll out to 18 x 12 inch rectangle. Cut in 3 (4 x 18 inch) strips. Spread filling down center of three strips. Slightly moisten with water one side of each strip. Roll each strip into a rope and seal well. Grease a baking sheet and transfer the three rolls to it. Braid loosely. Cover and let rise until doubled. Preheat oven to 350 degrees. Brush top and sides with yolk/water mixture and sprinkle with sesame seed. Bake until golden brown. Cool slightly before slicing.