Onion lovers twists
12 servings
Ingredients
| 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 | 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 |
Directions
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