Poppy Seed Twists

Becky Luigart-Stayner; Jan Gautro

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.

Yield: 12 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 129
  • Calories from fat: 24%
  • Fat: 3.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.8g
  • Carbohydrate: 20.9g
  • Fiber: 1.5g
  • Cholesterol: 20mg
  • Iron: 1.6mg
  • Sodium: 275mg
  • Calcium: 26mg

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

Preparation

  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.
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