Herbed Bread Twists Recipe

5 1 1
Herbed Bread Twists Recipe
Herbed Bread Twists Recipe photo by Taste of Home
Publisher Photo

Herbed Bread Twists Recipe

Read Reviews
5 1 1
Publisher Photo
A blend of herbs and a special shape dress up ordinary frozen bread dough in the unbelievably easy recipe.—Deb Stapert, Comstock Park, Michigan
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 10 min.

Ingredients

  • 1/4 cup butter, softened
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon each dried basil, marjoram and oregano
  • 1 loaf (1 pound) frozen bread dough, thawed
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1 large egg
  • 1 tablespoon water
  • 4 teaspoons sesame seeds

Directions

In a small bowl, combine butter and seasonings. On a lightly floured surface, roll dough into a 12-in. square. Spread with butter mixture to within 1/2 in. of edges; sprinkle with cheese.
Fold dough into thirds. Cut widthwise into 24 strips. Twist each strip twice; pinch ends to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes.
Beat egg and water; brush over dough. Sprinkle with sesame seeds. Bake at 375° for 10-12 minutes or until light golden brown. Remove from pans to wire racks. Yield: 2 dozen.
Originally published as Herbed Bread Twists in Birds & Blooms December/January 2000, p55

Nutritional Facts

1 each: 84 calories, 4g fat (2g saturated fat), 17mg cholesterol, 140mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 1/4 cup butter, softened
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon each dried basil, marjoram and oregano
  • 1 loaf (1 pound) frozen bread dough, thawed
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1 large egg
  • 1 tablespoon water
  • 4 teaspoons sesame seeds
  1. In a small bowl, combine butter and seasonings. On a lightly floured surface, roll dough into a 12-in. square. Spread with butter mixture to within 1/2 in. of edges; sprinkle with cheese.
  2. Fold dough into thirds. Cut widthwise into 24 strips. Twist each strip twice; pinch ends to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes.
  3. Beat egg and water; brush over dough. Sprinkle with sesame seeds. Bake at 375° for 10-12 minutes or until light golden brown. Remove from pans to wire racks. Yield: 2 dozen.
Originally published as Herbed Bread Twists in Birds & Blooms December/January 2000, p55

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHerbed Bread Twists

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
breadmaker22 User ID: 6233664 26899
Reviewed Jan. 20, 2013

"This was so good, I'd give it 6 stars if I could! The spice combination is delicious, and these rolls come out of the oven looking like they came from a gourmet Italian restaurant.

I made a few minor adjustments: Instead of 1/4 cup butter, I only used 2 Tbsp, while leaving the spice amounts as written. I thought 2 Tbsp worked fine, and the taste was still great! Also, in addition to the 3/4 cup mozzarella, I sprinkled in some grated Parmesan cheese because my family loves the taste.
Soft, doughy, and cheesy, these are rolls I will definitely make again and again!"

Loading Image