1 package active dry yeast
Dissolve yeast in warm water. Add two cups flour, and the sugar,
salt, hot water, milk, butter, and egg. Blend until moist.l Beat for
two minutes. Stir in the remaining flour. Cover. Let rise in a warm
place until light and double in size. (45 to 60 minutes).
Meanwhile, for the filling, melt the butter in a medium saucepan.
Remove from heat and stir in the other filling ingredients. Mix
thoroughly and set aside.
Stir dough down. Toss on floured surface until no longer sticky.
Roll into a 12 x 18 inch rectangle. Cut into three 4 inch wide
strips. Spread each strip with filling, leaving a 1/2 inch margin
around the edge. Roll each strip and seal the edges (so the filling
is inside). Braid the three strips together. Cover. Let rise until
double in size. Bake at 350 on a greased sheet until golden brown.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
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