Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light November 2001

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

129 calories; calories from fat 24%; fat 3.5g; saturated fat 0.8g; mono fat 0.5g; poly fat 0.3g; protein 4.8g; carbohydrates 20.9g; fiber 1.5g; cholesterol 20mg; iron 1.6mg; sodium 275mg; calcium 26mg.
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