Ingredients

Instructions

  1. In small saucepan, combine sugar, milk, 1/2 cup butter and salt.
  2. Cook on medium heat until butter is melted.
  3. Cool to warm (105-115F).
  4. Meanwhile, in large bowl, dissolve yeast in 1/2 cup warm water.
  5. Stir in minced onion and only 2 1/2 tsp dillweed.
  6. Add milk mixture, 2 beaten eggs and enough flour to make dough easy to handle.
  7. Turn dough onto lightly floured surface and knead until smooth, about 8 minutes.
  8. Place dough into a greased bowl; turn greased side up.
  9. Cover and let rise in a warm place until double in size, approx.
  10. 1 1/2 hours.
  11. Punch down dough and divide in half.
  12. Roll half of the dough into a 24 by 8 inch rectangle.
  13. Spread with 2 tbsp butter.
  14. Cut crosswise (not lengthwise) into 6 equal pieces.
  15. Stack on top of each other, buttered side up.
  16. Cut stack again, crosswise, into 5 equal pieces.
  17. Place cut edge down, in a greased 9 by 5 inch loaf pan.
  18. Repeat with remaining dough and butter.
  19. Cover, and let rise until double in bulk (about 1 hour).
  20. Preheat oven to 350F degrees.
  21. Bake loaves for 25-30 minutes or until lightly browned.
  22. Meanwhile, in small bowl, stir together egg yolk and 1 tbsp water.
  23. Brush each loaf with egg mixture and sprinkle with remaining 1/2 tsp dillweed (1/4 tsp each loaf).
  24. Continue baking for 4-5 minutes or until golden brown.
  25. Remove from pan immediately.