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Poppy Seed Twists

Becky Luigart-Stayner; Jan Gautro
Yield 12 servings
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.

Ingredients

  • 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
  • Cooking spray
  • 2 teaspoons fat-free milk
  • 1 large egg

Nutrition Information

  • calories 129
  • caloriesfromfat 24 %
  • fat 3.5 g
  • satfat 0.8 g
  • monofat 0.5 g
  • polyfat 0.3 g
  • protein 4.8 g
  • carbohydrate 20.9 g
  • fiber 1.5 g
  • cholesterol 20 mg
  • iron 1.6 mg
  • sodium 275 mg
  • calcium 26 mg

How to Make It

  1. 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.

  2. 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.

  3. Preheat oven to 375°.

  4. 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.