There may be no better way for a yeast-phobic (or time-pressed) cook to put a fetching basket of fresh bread on the table. The secret is a biscuit dough so simple to make and handle that you'll find yourself baking these twists for weekday family meals as well as special dinners.
Recipe information
Total Time
45 min
Yield
Makes 16 twists
Ingredients
Preparation
Step 1
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
Step 2
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).
Step 3
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.
Step 4
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.
Step 5
Arrange twists 2 inches apart on 2 ungreased large baking sheets, pressing ends against baking sheet to prevent unraveling.
Step 6
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.
