Onion Lover's Twist

Name: Onion Lover's Twist
Prep time: 40 min
Total time: 3 h 45 min
Yield: 32
Ingredients: 3 1/2 to 4 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour; 1/4 cup sugar; 1 1/2 teaspoons salt; 1 pkg. active dry yeast; 3/4 cup water; 1/2 cup milk; 1/4 cup margarine or butter; 1 egg; 1/4 cup margarine or butter; 1 cup finely chopped onions or 1/4 cup instant minced onion; 1 tablespoon grated Parmesan cheese; 1 tablespoon sesame or poppy seed; 1/2 to 1 teaspoon garlic salt; 1 teaspoon paprika

28 Ratings

11 Reviews

Prep 40 min
Total 3 hr 45 min
Ingredients 14
Servings 32

Check out this delicious bread with a twist of onion – a great snack flavored with Parmesan cheese and sesame seed.

By Pillsbury Kitchens

Updated November 12, 2010

Bake-Off® Contest 21, 1970

Nan Robb
Huachucha City, Arizona

Ingredients

Bread

3 1/2 to 4 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour
1/4 cup sugar
1 1/2 teaspoons salt
1 pkg. active dry yeast
3/4 cup water
1/2 cup milk
1/4 cup margarine or butter
1 egg

Filling

1/4 cup margarine or butter
1 cup finely chopped onions or 1/4 cup instant minced onion
1 tablespoon grated Parmesan cheese
1 tablespoon sesame or poppy seed
1/2 to 1 teaspoon garlic salt
1 teaspoon paprika

Steps

1

Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
2

By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
3

Grease large cookie sheet. Melt 1/4 cup margarine in small saucepan; stir in all remaining filling ingredients. Set aside.
4

Stir down dough to remove all air bubbles. On floured surface, toss dough until no longer sticky. Roll dough into 18x12-inch rectangle. Cut rectangle in half crosswise to make two 12x9-inch rectangles; cut each rectangle into three 9x4-inch strips.
5

Spread about 2 tablespoons onion mixture over each strip to within 1/2 inch of edges. Bring lengthwise edges of each strip together to enclose filling; pinch edges and ends to seal.
6

On greased cookie sheet, braid 3 rolls together; pinch ends to seal. Repeat with remaining 3 rolls for second loaf. Cover; let rise in warm place until light and doubled in size, 25 to 30 minutes.
7

Heat oven to 350°F. Uncover dough. Bake 27 to 35 minutes or until golden brown and loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks for 1 hour or until completely cooled.