Prepare roll mix according to directions, adding soup mix with the flour.
Let dough rise, knead on floury surface until smooth.
Divide in thirds, shaping in three 12-inch smooth, rounded lengths.
Braid, sealing ends, and place on greased cookie sheet.
Brush with mixture of egg yolk and water, let rise until double in size.
Bake in oven at 400° F until deep, golden brown, about 30 minutes.