Ingredients: |
Ingredients: 1½ pkgs dry yeast (1 Tbsp)
1/4 cup warm water
4 cups flour, divided
1/4 cup sugar
1½ tsp. salt
1/2 cup hot water
1/2 cup milk
1/4 cup butter, melted
1 egg
Onion Filling:
1/4 cup butter
1 cup onion, finely chopped
1 tbsp parmesan cheese
1 tbsp poppy seeds
1 tsp garlic salt
1 tsp paprika
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Directions: |
Directions:Sauté onions in butter until translucent. Add the rest of the filling ingredients. Sauté 2 minutes more. Remove from heat and let cool. In a large bowl, combine 2 cups flour, sugar, salt, and yeast; mix well. In a small saucepan heat water, milk and 1/4 cup butter until very warm (120-130º) Add warm liquid and egg to flour mixture; blend at low speed until moistened. By hand, stir in remaining flour to form a soft dough. Cover with greased plastic wrap and cloth towel. Let rise in a warm place, until doubled in size, 45-60 minutes. Grease a large cookie sheet. Punch down dough. On a floured surface, toss the dough until no longer sticky. Roll dough into 18x12” rectangle. Cut rectangle in half crosswise to make to 12x9” rectangles; cutting each rectangle into three 9x4” strips. Spread about 2 tbsps onion mixture over each strip to within ½” of edges. Bring lengthwise edges of each strip together to enclose filling, pinch edges and ends to seal. On a greased cookie sheet, braid three rolls together, pinching ends to seal. Repeat with remaining 3 rolls for second loaf. Cover and let rise in a warm place until doubled in size, 25-30 minutes. Bake in 350º oven, 30-35 minutes or until golden brown. Remove to wire rack, let cool. Makes 2 loaves. Serves: 32 |
This recipe for Onion Lover's Twist is from