- 3 to 3 1/2 C flour
- 3 tbsp sugar
- 2 pkgs (4 1/2 tsp) active dry yeast
- 1 ½ tsp salt
- 1 ½ c milk
- 1 ½ c shredded vegan cheddar cheese (6 ounces)
- Vegan butter, melted OR oil (optional)
In a mixing bowl, combine 2 cups flour with the sugar, yeast, and salt. Heat milk to 120 degrees, and add to dry mixture. Beat for 3 minutes. Stir in shredded cheese and enough remaining flour to make a soft dough.
Turn out onto a floured surface and knead for 3-5 minutes, or until smooth and elastic. Place dough in bowl, cover with a wet tea towel, and let rise in a warm place 1 hour.
Punch dough down, divide into 18 pieces, and roll each piece into a 8-10 inch rope. Fold each rope in half, and twist 2-3 times. Place twists on a greased baking sheet, cover with a wet tea towel, and let rise 20-30 minutes, or until doubled.
Brush twists with melted butter or oil, if desired, and sprinkle with Parma or a little more shredded vegan cheddar.
Preheat oven to 350°F, and bake twists 12-15 minutes, or until lightly browned. Cool on wire rack.