Ingredients
1/2 cup chopped onion3 tablespoons butter1 cup warm 2% milk (110° to 115°) plus 2 tablespoons warm 2% milk (110° to 115°)1 tablespoon sugar1-1/2 teaspoons salt1/2 teaspoon dill weed1/2 teaspoon dried basil1/2 teaspoon dried rosemary, crushed1 package (1/4 ounce) active dry yeast3 to 3-1/2 cups all-purpose flourMelted butter
Preparation
In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes.
Transfer to a large bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool.
