Jim Vorheis
      1 pk Dry yeast

    1/4 c  Warm water

      4 c  Flour

    1/4 c  Sugar

  1 1/2 ts Salt

    1/2 c  Hot water

    1/2 c  Milk

    1/4 c  Softened butter or margarine

      1    Egg

           Filling:
    1/4 c  Butter or margarine

      1 c  Finely chopped onion (or 1/4

           -cup instant minced
           Onions)
      1 tb Grated Parmesan cheese

      1 tb Sesame or poppy seed

    1/4 ts Garlic powder

    3/4 ts Salt

      1 ts Paprika

  Grease cookie sheet.  In large bowl dissolve yeast in
  warm water. Add 2 cups flour, sugar, salt, water,
  milk, butter and egg.  With electric mixer, blend at
  low speed until moistened.  Beat 2 minutes at medium
  speed. By hand, stir in remaining flour to form a soft
  dough. Cover and let rise in a warm place until light
  and doubled in size, 45 to 60 minutes.
  To prepare filling, melt butter in saucepan and add
  remaining ingredients.
  When dough has doubled in size stir down and place on
  a floured board. Knead until no longer sticky.  Roll
  out to an 18x12-inch rectangle. Spread with filling,
  then cut lengthwise into three 18x4-inch strips.
  Beginning with the 18-inch side, roll up each strip.
  Seal edges and ends. On the prepared cookie sheet
  braid the three rolls together. cover and allow to
  rise until doubled, about 45 to 60 minutes. Bake at
  350 F for 30 to 35 minutes, or until golden brown.

  Serve warm or cool.
  Note: 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.
  Colorado Cache Cookbook (1978) From the collection of
  Jim Vorheis