Onion lovers twists
12 servings
Quantity | Ingredient | |
---|---|---|
1 | pack | Active dry yeast |
¼ | cup | Water |
4 | cups | Flour |
¼ | cup | Honey |
1½ | teaspoon | Salt |
½ | cup | Water |
½ | cup | Milk |
¼ | cup | Butter or margarine |
1 | \N | Egg |
¼ | cup | Butter or margarine |
1 | cup | Onion |
1 | tablespoon | Parmesan cheese |
1 | tablespoon | Sesame seeds |
¼ | teaspoon | Garlic powder |
¾ | teaspoon | Salt |
1 | teaspoon | Paprika |
In large bowl of electric mixer, dissolve yeast in warm water. Add 2 cups flour, honey, salt, hot water, milk, butter and egg. On low speed, blend until moistened. Bear 2 minutes at medium speed. Stir in remaining flour to form a soft dough. Cover. Let rise in warm, draft-free place until double in size (about 45 to 60 minutes). To prepare filling: Melt butter in saucepan. Add remaining ingredients. Set aside. Stir down dough. Place on floured board.
Knead until no longer sticky. Roll out to 12x18- inch rectangle.
Spread with filling. Cut lengthwise into three 18x4-inch strips.
Beginning with the 18-inch side, roll up each strip and seal edges and ends. On greased cookie sheets, braid the three rolls together.
Cover. Let rise in warm, draft-free place until double in size. Bake at 350 degrees F 30 to 35 minutes. Makes large loaf or cut braid into 12 rolls; bake, after raised, 20 to 25 minutes.
Submitted By DAN KLEPACH On 08-14-95
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