Onion Twist Rolls - cooking recipe

Ingredients

1 c. sour cream
1 (0.25 oz.) pkg. instant onion soup mix
1 pkg. dry yeast
1/3 c. warm water (105~ to 115~)
2 Tbsp. butter or margarine, melted
1 Tbsp. sugar
1/2 tsp. salt
1 egg
2 to 2 1/2 c. all-purpose flour
1 egg, slightly beaten
1 Tbsp. water
sesame seed

Preparation

Combine sour cream and soup mix; set aside.
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add 2/3 cup sour cream mixture, butter, sugar, salt and 1 egg; beat at medium speed of an electric mixer until well blended.
Gradually stir in enough flour to make a stiff dough.
Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Divide dough in half.
Roll half to a 12 x 6-inch rectangle; spread half of remaining sour cream mixture evenly onto rectangle. Fold rectangle in half lengthwise; cut into 1-inch strips.
Twist each strip of dough; place on greased baking sheets.
Repeat procedure.