Ingredients
1 tbsp active dry yeast
1/4 cup Warm water
3 Tble. Butter
1cup Milk
1 Tble. Sugar
3 1/2 cup Flour
1 Medium onion chopped
2 Tble. finely snipped fresh Oregano
Celery salt to taste
In a large bowl, sprinkle yeast over warmwater. Let stand until bubbly, about 10 minutes. In a small pan, heat 1 Tble. butter with milk until softened and partially melted. Cool to lukewarm. Stir milk mixture, and sugar into yeast mixture. Add 2cups flour, beat to mix. Add 1 cup flour,beat until blended. Knead in remaining 1/2 cup flour until dough is smooth and elastic.Place in greased bowl. Cover with dry cloth, let rise in warm place until double.Heat remaining 2 Tble. butter, add onion; saute until soft. When dough has risen, punch down, knead, roll out to 16×11. Sprinkle with onion–saving butter–Oregano and celery salt. Roll up, jellyroll-style, cut into one inch slices, brush with butter from onion, let rise until double,bake at 375 for 30 minutes. Makes sixteen rolls.
