Make Poppy Seed Twists

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 degrees for 15 minutes.

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

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 degrees), free from drafts, 40 minutes or until doubled in size.

3. Preheat oven to 375 degrees.

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. Yield: 12 servings.

CALORIES 129 (24% from fat); FAT 3.5g (sat 0.8g, mono 0.5g, poly 0.3g); PROTEIN 4.8g; CARB 20.9g; FIBER 1.5g; CHOL 20mg; IRON 1.6mg; SODIUM 275mg; CALC 26mg
_______________________________________
Source: "Jazzie"

Thanks for stopping by. Please come again.

Home | Recipes | Crafts | Our Friends | Shopping