Parmesan Twists

Parmesan Twists
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1/2 cup grated Parmesan cheese
1/2 cup sour cream
1/4 cup butter, softened
1 cup King Arthur flour
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
1 egg yolk beaten with 1 tablespoon water
2 tablespoons sesame or poppy seeds

Preheat oven to 350 degrees F.  Grease 2 baking sheets.

In a medium bowl, beat together the Parmesan cheese and butter, until fluffy.  Mix in the sour cream.

In a smaller bowl, mix the flour, thyme, oregano, and basil.

Beat the flour mixture into the cheese mixture.

Knead the dough lightly, and divide in half.

Flour a cutting board and roll out the dough into 12x6-inch rectangles.  Cut each rectangle into 24 6x1/2-inch strips.

Brush the strips with the egg/water mixture.  Sprinkle with sesame or poppy seeds.

Separate each strip.  Hold each strip by the ends, and gently twist the bread strip 2-or-3 times.  Place on prepared baking sheet.

Bake for 10-to-12 minutes, or until golden.

Remove twists from oven and let cool.