Sesame Seed Twists Recipe
Ingredients
| Biscuit mix | 2 Cup (32 tbs) | |
| Butter | 1⁄4 Cup (4 tbs), chilled | |
| Melted butter | 1 | |
| Sesame seed | 2 Tablespoon, toasted |
Directions
Prepare biscuit mix as directed on package for rolled biscuits.
Roll on lightly floured surface into a 12-inch square about 1/8 inch thick.
Thinly slice and quickly place about 3 tablespoons of the chilled butter onto half of dough; fold other half over it.
With rolling pin gently press down and seal the open edges.
Repeat procedure using remaining chilled butter; fold other half over forming a 6-inch square.
Chill about 1 hour.
Roll dough into a 12-inch square.
Divide into halves and set one half in refrigerator.
Brush surface with melted butter.
Sprinkle with some of the sesame seed.
Cut into twelve 6x1-inch strips.
Twist each strip and place on an un greased baking sheet, pressing ends.
Brush with a mixture of 1 egg yolk and 1 teaspoon milk.
Sprinkle with sesame seed.
Repeat.
Bake at 425°F about 10 minutes.
Roll on lightly floured surface into a 12-inch square about 1/8 inch thick.
Thinly slice and quickly place about 3 tablespoons of the chilled butter onto half of dough; fold other half over it.
With rolling pin gently press down and seal the open edges.
Repeat procedure using remaining chilled butter; fold other half over forming a 6-inch square.
Chill about 1 hour.
Roll dough into a 12-inch square.
Divide into halves and set one half in refrigerator.
Brush surface with melted butter.
Sprinkle with some of the sesame seed.
Cut into twelve 6x1-inch strips.
Twist each strip and place on an un greased baking sheet, pressing ends.
Brush with a mixture of 1 egg yolk and 1 teaspoon milk.
Sprinkle with sesame seed.
Repeat.
Bake at 425°F about 10 minutes.
Chef
