Recipe: Cheddar Twists (yeast dough)

CHEDDAR TWISTS

3 to 3 1/2 cups all-purpose flour, divided use
3 tablespoons sugar
2 envelopes Fleischmann's RapidRise Yeast
1 1/2 teaspoons salt
2/3 cup water
1 (5 ounces) can evaporated milk (2/3 cup)
1 1/2 cups (6 ounces) grated sharp cheddar cheese
1 egg white, lightly beaten with 1 tablespoon water
Grated Parmesan cheese, Spice Islands Poppy Seeds or Sesame Seeds (optional, for garnish)

Combine 2 cups flour, sugar, undissolved yeast, and salt in a large bowl.

Heat 2/3 cup water and milk until very warm (120 to 130 degrees 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 12 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 large greased baking sheet. 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 at 400 degrees F for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire racks.

Makes 12 twists
Source: Fleishmann's Yeast