Thyme-Cheddar Twists

• 1 cup milk
• 4 tablespoons sugar
• 2 envelopes active dry yeast (2 scant tablespoons)
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into pieces, plus 3 tablespoons unsalted butter, melted
• 3 large egg yolks
• Vegetable oil, for bowl
• 1 1/2 cups coarsely grated sharp white Cheddar cheese (about 4 ounces)
• 2 tablespoons chopped fresh thyme
• 2 teaspoons freshly ground pepper
• 1 large egg beaten with 1 tablespoon water, for egg wash

1. Heat the milk in a small saucepan over medium heat until it registers 110F on an instant-read thermometer; transfer to a bowl.
2. Stir in 2 tablespoons of the sugar.
3. Sprinkle with yeast; let mixture stand until foamy, about 10 minutes.
4. Process the flour, remaining 2 tablespoons sugar, salt, and butter pieces in a food processor until the mixture resembles coarse meal.
5. Add the milk mixture and the yolks; process until combined.
6. Transfer to a well-oiled bowl; cover with plastic wrap.
7. Refrigerate 4 hours or overnight.
8. Preheat the oven to 375F.
9. On a lightly floured work surface, roll out the dough to form a 15 x 18-inch rectangle.
10. Brush the surface with melted butter.
11. Sprinkle the dough evenly with cheese, thyme, and pepper.
12. Fold the dough in half horizontally.
13. Roll out to form a 10 x 18-inch rectangle.
14. Cut into 10-inch-long, 1/2-inch-wide strips.
15. Twist 2 strips around each other; pinch the edges to keep the strips from unraveling.
16. Shape the twist to form a spiral; transfer to a baking sheet lined with parchment paper.
17. Repeat with the remaining strips.
18. Brush the twists with egg wash. Bake until deep golden brown, 20 to 22 minutes.

milk, sugar, active dry yeast, allpurpose flour, salt, cold unsalted butter, egg yolks, vegetable oil, cheddar cheese, thyme, freshly ground pepper, egg

Taken from www.epicurious.com/recipes/food/views/thyme-cheddar-twists-392186 (may not work)