a lighter mind, a Christa post.
These are delicious - Rock even loves 'em!
THYME CHEDDAR TWISTS
1 cup milk
4 tablespoons sugar
2 envelopes active dry yeast (2 scant tablespoons) *I love that they use the word 'scant'
3 cups all purpose flour plus more for dusting
1 teaspoon salt
8 tablespoons butter, cut into pieces, plus 3 tablespoons butter melted
3 large egg yolks
veg. oil for bowl
1 1/2 cups coarsely grated sharp white cheddar cheese
2 tablespoons thyme
2 teaspoons ground pepper
1 large egg beaten with 1 tablespoon water, for egg wash
1. Heat milk in a small saucepan over med. heat until it registers 110 - transfer to bowl. Stir in 2 tablespoons sugar, Sprinkle with yeast and let stand until foamy.
2. Process flour, remaining 2 tablespoons subgar, salt, and butter pieces in a food processor untilmixture resembles coarse meal. Add milk mixture and the yolks until combined. Transfer to a well oiled bowl and cover with plastic wrap, refrig. 4 hours or overnight.
3. preheat oven to 375. on a lightly floured surface roll out dough to form a 15 by 18 rectangle. Brush surface with melted butter and sprinkle dough with cheese thyme and pepper.
4. Fold dough in half horizontally, roll out to form a 10 by 18 inch rectangle. Cut into long skinny strips (10" x 1/2")
5. Twist 2 strips around each other, pinch edges to keep strips from unraveling. Shape twist to form a spiral.
6. Brush twists with egg wash. (I sprinkled them with some Parm. Cheese - that was Rockys favorite) Bake until deep golden brown, 20 -22 minutes.
THYME CHEDDAR TWISTS
1 cup milk
4 tablespoons sugar
2 envelopes active dry yeast (2 scant tablespoons) *I love that they use the word 'scant'
3 cups all purpose flour plus more for dusting
1 teaspoon salt
8 tablespoons butter, cut into pieces, plus 3 tablespoons butter melted
3 large egg yolks
veg. oil for bowl
1 1/2 cups coarsely grated sharp white cheddar cheese
2 tablespoons thyme
2 teaspoons ground pepper
1 large egg beaten with 1 tablespoon water, for egg wash
1. Heat milk in a small saucepan over med. heat until it registers 110 - transfer to bowl. Stir in 2 tablespoons sugar, Sprinkle with yeast and let stand until foamy.
2. Process flour, remaining 2 tablespoons subgar, salt, and butter pieces in a food processor untilmixture resembles coarse meal. Add milk mixture and the yolks until combined. Transfer to a well oiled bowl and cover with plastic wrap, refrig. 4 hours or overnight.
3. preheat oven to 375. on a lightly floured surface roll out dough to form a 15 by 18 rectangle. Brush surface with melted butter and sprinkle dough with cheese thyme and pepper.
4. Fold dough in half horizontally, roll out to form a 10 by 18 inch rectangle. Cut into long skinny strips (10" x 1/2")
5. Twist 2 strips around each other, pinch edges to keep strips from unraveling. Shape twist to form a spiral.
6. Brush twists with egg wash. (I sprinkled them with some Parm. Cheese - that was Rockys favorite) Bake until deep golden brown, 20 -22 minutes.
I am so going to try these... then I will post them on my blog! They sound delicious!
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