CHEESY BREAD TWISTS

Steps:

• Put buttermilk and cheese in a large pan and cook over low heat the cheese has melted. Stir, don't worry if mixture appears curdled.
• Cool to room temperature.
• In a large bowl, disolve sugar and yeast in warm water. Add the buttermilk mixture, egg, salt and 1 1/2 cups flour.
• Beat until smooth, then stir in remaining flour until it forms a soft dough.
• Turn onto a floured boad, knead for 8 minutes until smooth and elastic.
• Please in a greased bowl, turn once to grease top.
• Cover and let rise for an hour in a warm place until it has doubled in size.
• Punch down the dough on floured board and divide the dough in half and roll each peice into an 9 x 6 inch rectangle.
• Spray one half of the dough with cooking spray. Top with the cheddar and red pepper flakes then top with the remaining peice of dough.
• Cut the prepared dough into 6 (1 1/2 inch strips)
• Cut each strip in half and twist.
• Place about 1 inch apart on greased and foiled cookie sheet and sprinkle with the parmesan cheese.
• Bake at 375 degrees for 15 - 20 minutes or until lightly browned.
• Put on wire rack to cool, serve warm.
• Refrigerate any leftovers.