4-4 1/2 c. flour
2 pkgs. yeast
1/3 c. milk
1 1/2 c. hot tap water
2 tbsp. oil or butter
2 tbsp. sugar
1 pkg. onion soup
2 tbsp. Parmesan cheese
1 egg

In bowl mix 2 cups flour and yeast in saucepan. Measure milk, water and oil, sugar, onion soup, and cheese. Stir over low heat until warm. Pour into dry mixture. Add egg. Beat low speed 30 seconds. Beat high speed 3 minutes. Gradually stir in more flour to form soft dough. Knead 8 minutes. Cover 20 minutes. Divide into four 12-inch roll strips. Twist 2 strips together and press ends together to seal. Place 2 inches apart on cookie sheet. Cover until double; 45 minutes. Bake at 375 degrees for 40 minutes or until brown. Brush with butter.