Cheddar Twists

Cheddar Twists

Print Recipe

Yield

16 twists 16 twists

Difficulty

Intermediate Intermediate

Prep Time

0:20 0:20

Bake Time

10 to 15 minutes 10 to 15 minutes

Rise Time

20 to 40 minutes 20 to 40 minutes

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Ingredients

3 to 3-1/2 cups all-purpose flour
3 tablespoons sugar
2 envelopes Fleischmann’s^® RapidRise^® Instant Yeast
1-1/2 teaspoons salt
2/3 cup water
1 can (5-ounces) evaporated milk
1-1/2 cups (6 ounces) grated sharp cheddar cheese
1 egg white, lightly beaten with 1 tablespoon water
Optional, grated Parmesan cheese
Optional, poppy seed
Optional, whole white sesame seed

Directions

Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water and milk until very warm (120° to 130°F); stir into flour mixture. Stir in cheese and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 16 equal pieces. Roll each piece to 14-inch rope; fold each rope in half and pinch ends to seal. Twist each rope two to three times. Place on 2 large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Brush with egg white mixture. Sprinkle with Parmesan cheese, poppy seed, or sesame seed, if desired. Bake in preheated 400°F oven for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire racks.

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