1    Package dry yeast
1/4 c  Warm water
4 1/2 c  Flour
1/2 c  Melted butter
1 c  Warm milk
1/4 c  Sugar
1 ts Salt
1    Egg

-FILLING –
1 1/2 c Finely minced onion
1/2 c Melted butter
1/2 c Chopped creen chiles

Dissolve yeast in water. Mix in 2 cups of the flour, butter, milk, sugar,
salt and egg. Beat for 2 minutes. Add enough flour to make a stiff dough.
Turn onto a floured board and knead until smooth. Put in a greased bowl,
turn the dough over and cover with a clean cloth. Put bowl in a warm place
with no drafts and let dough rise until doubled – about one hour.

Combine for filling. Punch dough down and roll into a 20″ x 8″ rectangle.
Cut into four 20″ x 2″ strips. Spread filling on each strip and fold over
lengthwise. Twist two strips together then twist double strips together and
form in a circle on a greased cookie sheet. Cover with a clean cloth and
let rise until doubled. Brush with beaten egg and sprinkle with chile
powder. Bake at 350 Deg F for 40 minutes.