*  Exported from  MasterCook  *
                            ONION LOVER'S TWIST
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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
      1/4   c            Butter or margarine
    1       c            Finely chopped onion (or 1/4
                         -cup instant minced
    1       tb           Grated Parmesan cheese
    1       tb           Sesame or poppy seed
      1/4   ts           Garlic powder
      3/4   ts           Salt
    1       t            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
   Colorado Cache Cookbook (1978) From the collection of
   Jim Vorheis
                    - - - - - - - - - - - - - - - - - -