Best 4 Sesame Twists Recipes

SESAME TWISTS

Steps:

• Preheat oven to 350°F. Grease cookie sheets. Using electric mixer, beat first 4 ingredients in large bowl until well blended. Beat in sugar, egg and vanilla extract. Mix flour, baking powder and baking soda in medium bowl. Stir dry ingredients into butter mixture alternately with orange juice, beginning and ending with dry ingredients.
• Divide dough into 6 balls. Divide each ball into 6 pieces. Roll out 1 dough piece between palms of hands and lightly floured surface to 16-inch-long rope. Fold rope lengthwise in half. Twist folded rope 4 to 5 times. Bend 1 end to form candy cane hook and place on prepared cookie sheet. Repeat with remaining dough pieces. Brush cookies with egg glaze and sprinkle with sesame seeds. Bake until light golden brown, about 25 minutes. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)

SESAME TWISTS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
• Whisk together flour, baking powder, salt, and baking soda in a large bowl. Whisk together butter, 1 egg, and sour cream in another bowl, then add to flour mixture and stir with a fork until a dough just begins to form (dough will be very moist).
• Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, and form into a 12-inch-long log.
• Cut dough into 16 equal pieces. Roll each piece into an 8-inch-long rope using well-floured hands, then fold rope loosely in half and twist it once, holding both ends of twist.
• Arrange twists 2 inches apart on 2 ungreased large baking sheets, pressing ends against baking sheet to prevent unraveling.
• Brush tops of twists with remaining egg and sprinkle generously with sesame seeds. Bake until golden, 12 to 15 minutes. Transfer twists to metal racks and cool completely.

SESAME TWISTS

Steps:

• Preheat oven to 350F.
• Cream butter with sugar until light and fluffy.
• Beat in eggs and vanilla, mix well.
• Add flour and baking powder and mix until well combined.
• Pinch off 1 inch balls and roll lightly by hand into 6 inch lengths.
• Fold ropes in half, then twist (optional, I like sticks instead).
• Place on silpat lined pan.
• Topping:.
• Beat egg and milk.
• Brush cookies with mixture.
• Sprinkle with sesame seeds.
• Bake for 15 minutes or until golden brown.

SESAME ONION TWISTS

Steps:

• Grease large baking sheet; set aside.
• Melt butter in a medium skillet over medium heat until foamy. Add onions and paprika; cook until onions are tender, stirring occasionally.
• Spray work surface with non stick cooking spray. Roll thawed bread dough in a 14 x 12 rectangle.
• Spread onion mixture on one side of dough. Fold dough over onion mixture to make a 14 x 6 rectangle.
• Pinch 14 inch wide side of doug to seal. Cut doug into 14 lengthwise strips.
• Gently twist dough strip two times and place on prepared sheet. Press both ends of the strip down on cookie sheet. Repeat with remaining strips.
• Cover with towel. Let twists rise in warm place about 40 minutes or until doubled in bulk. Brusy with egg; sprinkle with sesame seeds.
• Preheat oven to 375 degrees.
• Bake 15-18 minutes or until golden brown.