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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
Directions:
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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