Savory Onion Twist
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The recipe for this soft, Savory Onion Twist comes from Betty Crocker’s Best Christmas Cookbook, circa 1999.
You make the dough ahead of time and stick it in the fridge for at least eight hours before using it. It also makes enough for two loaves, and will keep in the fridge for up to five days.
Despite coming from a Christmas cookbook, this twist is one that you’ll come back to year-round, and has tons of possibilities for flavor variations! See the notes in the recipe card for some of my ideas!
PrintSavory Onion Twist
This savory loaf has endless possibilities for tweaking to your favorite flavors!
- Prep Time: 15 minutes, plus Chilling
- Cook Time: 30-35 Minutes
- Total Time: 0 hours
- Category: Bread
- Method: Baking
Ingredients
Half Batch of Easy Refrigerator Dough (see below)
1 Cup Shredded Mozzarella Cheese
1/4 Cup Finely Diced Bell Pepper
1/4 Cup Finely Diced Yellow Onion
2 Tablespoons Mayonnaise
1 Tablespoon Fresh or 1 Teaspoon Dried Cilantro
1/2 Teaspoon Ground Cumin
Easy Refrigerator Dough:
1 Package Quick Rise Yeast
1-1/2 Cups Very Warm Water (120-130 degrees)
1 Cup Unseasoned Lukewarm Mashed Potatoes
2/3 Cup Granulated Sugar
2/3 Cup Vegetable Shortening
1-1/2 Teaspoons Salt
2 Large Eggs
6-7 Cups All-Purpose Flour
Instructions
To Make the Dough:
In the bowl of your electric mixer, dissolve the yeast in the warm water, then add the potatoes, sugar, shortening, salt, and eggs. Mix gently.
Add in 3 cups of the flour and beat until smooth.
Add in enough of the remaining flour to make a soft dough, then switch to your dough hook and knead for 3-5 minutes, or until the dough is smooth and elastic.
Place the dough into a greased bowl, cover, and refrigerate at least 8 hours, but no longer than 5 days.
To Make the Twist:
Punch the dough down and divide it in half.
Roll into a 15×10 rectangle on a floured surface.
Combine 1/2 cup cheese with the onion, pepper, mayonnaise, cilantro, and cumin, then spread onto the dough, within 1/2 inch of the edges.
On the long side of the dough, start rolling the dough until you’ve made a log, then pinch the edges.
Cut the dough lengthwise, then place the two halves onto a parchment-lined baking sheet, and twist them together gently and loosely. Pinch the ends of the dough.
Cover and let rise in a warm place for 30 minutes, or until doubled.
Preheat your oven to 375 degrees and bake the twist for 25-35 minutes, or until golden brown.
As soon as it comes out of the oven, sprinkle on the remaining cheese.
Serve warm.
Notes
As I mentioned, there are so many possibilities with this bread! You can substitute jalapenos for the bell peppers, pepper jack for the mozzarella, add some Italian seasoning or garlic salt to the filling, add grated parmigiana to the top after baking…
Ooh–you could brush the top with garlic butter mixed with a bit of garlic salt before topping with the mozzarella or parmigiana…you could add pepperoni and chopped green olives to make it a main dish…
So many possibilities from this simple dough!
