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Cheddar-Chili Bread Twists

Cheddar-Chili Bread Twists
Green chilies are prolific here in New Mexico, so I'm always looking for ways to cook with them. These twists are often requested by my family.
12 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

  • 1-1/4 cups buttermilk
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 tablespoons sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 eggs
  • 1/2 teaspoon salt
  • 5-1/4 to 5-3/4 cups all-purpose flour
  • TOPPING:
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies, drained
  • Grated Parmesan cheese

Directions

  • In a large saucepan, heat the buttermilk and cheese over low heat,
  • stirring until cheese is melted (mixture will appear curdled). Cool
  • to 110° to 115°. In a large bowl, dissolve sugar and yeast
  • in warm water. Add the buttermilk mixture, eggs, salt and 3 cups
  • flour. Beat until smooth. Stir in enough remaining flour to form a
  • soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, for topping, combine cheddar cheese and chilies; set
  • aside.
© Taste of Home 2013

2 of 2

Cheddar-Chili Bread Twists (continued)

Directions (continued)

  • Punch dough down; turn onto a lightly floured surface and divide in
  • half. Roll each portion into an 18-in. x 12-in. rectangle. Spray one
  • half with cooking spray. Top with cheese mixture and remaining
  • dough.
  • Cut into twelve 1-1/2-in. strips. Cut each strip in half and twist.
  • Place 1 in. apart on greased foil-lined baking sheets. Sprinkle with
  • Parmesan cheese.
  • Bake at 375° for 15-20 minutes or until lightly browned. Remove
  • to wire racks. Serve warm. Refrigerate any leftovers. Yield: 2
  • dozen.
Nutrition Facts: 1 serving (2 each) equals 350 calories, 11 g fat (7 g saturated fat), 71 mg cholesterol, 373 mg sodium, 47 g carbohydrate, 2 g fiber, 15 g protein.
© Taste of Home 2013