1 pkg active dry yeast
¼ cup warm water (110-115 degrees)
2¾ -3 cups flour
1 (8 oz) container sour cream
¼ cup chopped onion
1 tsp salt
1 egg
2 tbls sugar
2 tbls dill weed
1 egg yolk, beaten
1 tsp water
In large bowl dissolve yeast in water. Stir in 1 cup of flour. In separate bowl, beat by hand until blended: sour cream, onion, salt, egg, sugar, and dill weed. Stir in as much of remaining flour as can, mix with a spoon. Turn dough out onto a lightly floured surface; knead in enough flour to make moderately stiff dough. Continue about 5-8 minutes until smooth & elastic. Place in greased bowl turning 1 time to grease surface. Cover and let rise 1¼ -1½ hours (or longer). Punch down. Divide into 3 pieces. Cover and let rise 10 minutes. Roll each piece to an 18-inch long rope. Braid loosely from center to end, tuck and seal. Cover and let rise 30 minutes. Preheat oven to 350 degrees. Combine egg yolk & water, brush on top of braided roll. Bake for 35-40 minutes.
