Make these savory bread twists up to a month ahead. Cool them completely, wrap in heavy-duty aluminum foil, and freeze. To serve, thaw completely, wrap in foil, and heat at 350° for 15 minutes.
1 tablespoon butter
1 cup finely chopped onion
1 tablespoon poppy seeds
1/4 teaspoon salt
1 (1-pound) loaf frozen white bread dough, thawed
2 teaspoons fat-free milk
1 large egg
How to Make It
Melt butter in a large nonstick skillet over medium heat. Add onion; cook for 10 minutes or until tender, stirring occasionally. Cool to room temperature; stir in poppy seeds and salt. Set aside.
Roll the dough into a 14 x 12-inch rectangle on a lightly floured surface. Spread onion mixture lengthwise over half of rectangle. Fold dough in half lengthwise; press edges of dough firmly to seal. Cut dough into 12 (6-inch-long) strips. Gently lift both ends of dough, and twist. Place twisted dough strips 1 inch apart on a large baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size.
Preheat oven to 375°.
Combine the milk and egg, and brush over dough. Bake for 20 minutes or until golden. Remove from baking sheet, and cool for 10 minutes on a wire rack.
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A staple on my Thanksgiving table. I make them a week or two ahead. They freeze and thaw beautifully. For the reviewer who did not like the texture, try dicing the onions more finely and making sure the twists rise in a warm place.
I found the inside of this to be a creepy consistency - I wished I had made this prior to serving it at Thanksgiving dinner - not a hit at all with my guests--- no one finished theirs. Very disappointing!
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