CHEDDAR TWISTS

CHEDDAR TWISTS

3 cups all-purpose flour (3 to 3 1/2 cups)
3 tablespoons sugar
2 packages Fleischmann’s® Rapid Rise Yeast
1 1/2 teaspoons salt
2/3 cup water
1 5-ounce can evaporated milk
1 1/2 cups (6 ounces) grated sharp Cheddar cheese
1 egg white with 1 tablespoon water, lightly beaten
Poppy seed, sesame seed or grated Parmesan cheese (optional)

  1. In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat water and milk until very warm (120 to 130ºF); stir into dry ingredients. 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.

  2. Divide dough into 12 equal pieces. Roll each 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.

  3. Brush with egg white mixture. Sprinkle with poppy seed, if desired. Bake at 400ºF for 10 to 15 minutes or until done. Remove from baking sheet; cool on wire rack.