Cheddar Twists

• 3 to 3 1/2 c. all-purpose flour
• 3 Tbsp. sugar
• 2 pkg. RapidRise yeast
• 1 1/2 tsp. salt
• 2/3 c. water
• 1 (5 oz.) can evaporated milk
• 1 1/2 c. (6 oz.) grated sharp Cheddar cheese
• 1 egg white, lightly beaten with 1 Tbsp. water
• poppy seed, sesame seed or grated Parmesan cheese (optional)

1. In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt.
2. Heat water and milk until very warm (120u0b0 to 130u0b0). Stir into dry ingredients.
3. Stir in cheese and enough remaining flour to make soft dough.
4. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
5. Cover and let rest on floured surface 10 minutes.
6. Divide dough into 12 equal pieces. Roll each piece to 14-inch ropes.
7. Fold each rope in half and pinch ends to seal.
8. Twist each rope two to three times.
9. Place on large greased baking sheet.
10. Cover and let rise in warm, draft free place until doubled in size.
11. Cover and let rise in warm, draft free place until double in sized, about 20 to 40 minutes. Brush with egg white mixture.
12. Sprinkle with poppy or sesame seed or Parmesan cheese, if desired.
13. Bake at 400u0b0 for 10 to 15 minutes or until done.
14. Remove from baking sheet and let cool on wire racks.

allpurpose, sugar, rapidrise yeast, salt, water, milk, cheddar cheese, egg, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=343387 (may not work)