Sesame Onion Twists
|Onions||1 1⁄2 Cup (24 tbs), finley chopped|
|Frozen bread dough||16 Ounce|
|Egg||1 , beaten|
|Sesame seeds||1 Tablespoon|
Grease large baking sheet; set aside.
Melt butter in medium skillet over medium heat until foamy.
Add onions and paprika; cook until onions are tender, stirring occasionally.
Remove from heat.
Spray work surface, such as countertop or cutting board, with nonstick cooking spray.
Roll thawed bread dough into 14x12-inch rectangle.
If dough gets too elastic or tight, stop rolling and let dough rest.
It may be necessary to let dough rest several times when rolling dough into a rectangle.
Spread onion mixture on one side of dough, making 14x6-inch rectangle.
Fold dough over onion mixture to make 14x6-inch rectangle.
Pinch 14-inch side of dough to seal.
Cut dough into 14 strips, each 6x1 inches.
Gently twist each strip 2 times and place on prepared sheet.
Press both ends of strip down on cookie sheet.
Repeat with remaining strips.
Cover with clean kitchen towel.
Let twists rise in warm place about 40 minutes or until doubled in bulk.
Brush with egg; sprinkle with sesame seeds.
Preheat oven to 375°F.
Bake 15 to 18 minutes or until golden brown.