Thyme-Cheddar Twists


Chewy and soft, these fragrant rolls are best served right out of the oven.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Brush twists with egg wash. Bake until deep golden brown, 20 to 22 minutes.

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