2 boxes hot roll mix
1 c. water
4 eggs
6 tbsp. sugar
5 uncooked, dyed eggs
1 egg white
1 tbsp. water

Prepare hot roll mix as directed on package, except use only 1 cup of water for the 2 boxes of mix; use 4 eggs and 6 tablespoons of sugar. Let rise, (rising trick: preheat oven to 200 degrees for 10 minutes then turn oven off. Cover bowl of dough with plastic wrap and then a clean towel place in oven for 30-45 minutes should rise to top and fill bowl). Punch down, divide dough in thirds.

To make flat bread in basket shape, roll one third of dough on floured board with floured rolling pin into 7 x 9 inch rectangle. Place on greased cookie sheet. Shape second third of dough into 18 pencil - thin strips, rolling between palms and board. Weave into lattice pattern over the rectangular base, tucking ends under dough on cookie sheet.

Preheat oven to 350 degrees. Roll remaining dough into 3 long strips; braid. Cut off one portion to make handle of basket; place in position and tuck ends under dough. Secure shape with curved strip of heavy duty foil. Use remaining braid to trim top edge of basket.

Place dyed eggs "in" basket at the top, pressing them gently into the dough. Brush dough with egg white beaten with 1 tablespoon of water. Bake in 350 degree oven until basket is golden, about 30 minutes. While bread is still warm brush with egg white and sprinkle with colored sugar crystals if desired. Makes a great centerpiece for your holiday table.