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