• This was a prize winning recipe in Pillsbury's 21st Bake Off.
  • Oven 350 degrees
  • (1 large or 2 small loaves)
  • 1 package active dry yeast
  • 1/4 cup warm water
  • 4 cups Pillsbury All-Purpose Flour*
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt*
  • 1/2 cup hot water
  • 1/2 cup milk
  • 1/4 cup butter or margarine, softened
  • 1 egg
  • Filling:
  • 1/4 cup butter or margarine
  • 1 cup(1 large) finely chopped onion
  • OR 1/4 cup instant minced onion
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon sesame OR poppy seed
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika


Grease cookie sheet. In large mixer bowl, dissolve yeast in warm water. (No need to sift flour; measure by lightly spooning into cup and leveling off.) Add 2 cups flour*, sugar, salt*, water, milk, butter and egg. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining flour to form a soft dough. Cover, let rise in warm place until light and doubled in size, 45 to 60 minutes. Prepare filling; set aside. Stir down dough. Toss on floured surface until no longer sticky. Roll out to an 18x12-inch rectangle; spread with filling. Cut lengthwise into three 18x4-inch strips or for two loaves cut into six 9x4-inch strips. Starting with longer side, roll up each strip; seal edges and ends. On prepared cookie sheet, braid 3 rolls together. If making 2 loaves, repeat process. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes. Bake at 350 degrees F. for 30 to 35 minutes until golden brown. Serve warm or cool.

Filling: In small saucepan, melt butter; add remaining ingredients. Mix well.

*For use with Pillsbury's Self-Rising Flour, omit salt.


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Submitted 6/13/05.
Source: Pillsbury's Bake Off Cookbook
Submitted By: Linda Wilson
Onion Lover's Twist