The Humpherys Family

Cheddar-Chili Bread Twists

Source  Taste of Home
Recipe Added:  3/28/2012
1 1/4 cups buttermilk
2 cups shredded Cheddar cheese
2 Tbsp sugar
1 pkg active dry yeast
1/4 cup warm water (110°-115°)
2 eggs
1/2 tsp salt
5 1/4 -3/4 cups flour
Topping
1 1/2 cups shredded Cheddar cheese
1 4-oz can chopped green chilies, drained
grated Parmesan cheese
In a large saucepan, heat buttermilk and cheese over low heat, stirring until cheese is melted; mixture will appear curdled. Cool to 110° to 115°. In a large bowl, dissolve sugar and yeast in warm water. Add buttermilk mixture, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. 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. Meanwhile, for topping, combine Cheddar cheese and chilies; set aside.

Punch dough down; turn onto a lightly floured surface and divide in half. Roll each portion into an 18-in. x 12-in. rectangle. Spray one half with cooking spray. Top with cheese mixture and remaining dough. Cut into twelve 1 1/2-in. strips. Cut each strip in half and twist. Place 1 in. apart on greased foil-lined baking sheets. Sprinkle with Parmesan cheese. Bake at 375° for 15-20 minutes or until lightly browned. Remove to wire racks. Serve warm. Refrigerate any leftovers.
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