Corned Beef in Rye Hot Sandwich Roll

Combine:
¾ C. + 2 T warm water
1 t. granulated sugar
1 t. yeast
Add, mix and let rise one hour:
2 C. flour
1 C. rye flour
¼ C. unsweetened cocoa
1 t. salt
2 t. vegetable oil
2 T. molasses
Punch down, roll into 12 x 16 inch rectangle & place on greased baking sheet.
Make side by side slits 1 inch apart 4 inches long on both of the long sides of the rectangle.
Mix together and spread down center of dough:
3 ounces creamed cheese
2 T. Dijon mustard
Top with:
¾ lb. thinly sliced cooked corned beef
1 C. sauerkraut, rinsed & drained
¼ lb. Swiss cheese, thinly sliced
Wrap dough strips alternately over mixture, first one side then the other,
And tuck in.
Cover & let rise ¾ hour.
Brush with:
1 egg yolk
Bake 30 minutes at 350 degrees.