Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Thyme-Cheddar Twists Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 18 Chewy and soft, these fragrant rolls are best served right out of the oven. Ingredients 1 cup milk 4 tablespoons sugar 2 envelopes active dry yeast (2 scant tablespoons) 3 cups all-purpose flour, plus more for dusting 1 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into pieces, plus 3 tablespoons unsalted butter, melted 3 large egg yolks Vegetable oil, for bowl 1 ½ cups coarsely grated sharp white cheddar cheese (about 4 ounces) 2 tablespoons chopped fresh thyme 2 teaspoons freshly ground pepper 1 large egg beaten with 1 tablespoon water, for egg wash Directions Heat milk in a small saucepan over medium heat until it registers 110 degrees on an instant-read thermometer; transfer to a bowl. Stir in 2 tablespoons sugar. Sprinkle with yeast; let mixture stand until foamy, about 10 minutes. Process flour, remaining 2 tablespoons sugar, salt, and butter pieces in a food processor until mixture resembles coarse meal. Add milk mixture and the yolks; process until combined. Transfer to a well-oiled bowl; cover with plastic wrap. Refrigerate 4 hours or overnight. Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to form a 15-by-18-inch rectangle. Brush surface with melted butter. Sprinkle dough evenly with cheese, thyme, and pepper. Fold dough in half horizontally. Roll out to form a 10-by-18-inch rectangle. Cut into 10-inch-long, 1/2-inch-wide strips. Twist 2 strips around each other; pinch edges to keep strips from unraveling. Shape twist to form a spiral; transfer to a baking sheet lined with parchment paper. Repeat with remaining strips. Brush twists with egg wash. Bake until deep golden brown, 20 to 22 minutes. Rate it Print