Ingredients
- 18 side
- 12 rectangle
- 1 egg
- 1 filling
- 4 c flour
- 2 cups flour
- 1/2 c milk
- 1/2 c water (hot)
- 1 c onion (finely chopped)
- 1/4 c warm water
- 1/4 c butter
- 1/4 c softened butter
- 1/4 c sugar
- 1/4 cup instant onions (minced)
- 1 tb sesame
- 2 1/4 ts salt
- 1 tb parmesan cheese (grated)
- 1 ts paprika
- 1/4 ts garlic powder
- 1 package dry yeast
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
