Onion Poppy Seed Twist

• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm whole milk (110u0b0 to 115u0b0)
• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 large egg
• 1-3/4 teaspoons salt
• 4-1/2 to 5 cups all-purpose flour
• 1 cup chopped onion
• 1/4 cup butter, melted
• 3 tablespoons poppy seeds
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• Additional poppy seeds

1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
2. 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.
3. Punch dough down. Turn onto a floured surface; roll into a 20x8-in. rectangle. Cut in half lengthwise, forming two 20x4-in. rectangles.
4. In a small bowl, combine the onion, butter, poppy seeds and salt. Spread over dough to within 1/2 in. of edges. Fold rectangles in half lengthwise; pinch seams to seal, forming two ropes. Place ropes, side by side, on a greased
5. ; twist together and shape into a ring. Pinch ends together. Cover and let rise in a warm place until doubled, about 30 minutes.
6. Brush with egg. Sprinkle with additional poppy seeds. Bake at 350u0b0 for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool.

active dry yeast, warm water, milk, butter, sugar, egg, salt, flour, onion, butter, poppy seeds, salt, egg, poppy seeds

Taken from www.tasteofhome.com/recipes/onion-poppy-seed-twist/ (may not work)