Onion Twist Rolls

• 1 c. sour cream
• 1 (0.25 oz.) pkg. instant onion soup mix
• 1 pkg. dry yeast
• 1/3 c. warm water (105~ to 115~)
• 2 Tbsp. butter or margarine, melted
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 1 egg
• 2 to 2 1/2 c. all-purpose flour
• 1 egg, slightly beaten
• 1 Tbsp. water
• sesame seed

1. Combine sour cream and soup mix; set aside.
2. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
3. Add 2/3 cup sour cream mixture, butter, sugar, salt and 1 egg; beat at medium speed of an electric mixer until well blended.
4. Gradually stir in enough flour to make a stiff dough.
5. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Divide dough in half.
6. Roll half to a 12 x 6-inch rectangle; spread half of remaining sour cream mixture evenly onto rectangle. Fold rectangle in half lengthwise; cut into 1-inch strips.
7. Twist each strip of dough; place on greased baking sheets.
8. Repeat procedure.

sour cream, instant onion soup mix, yeast, warm water, butter, sugar, salt, egg, flour, egg, water, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518991 (may not work)