Poppy Seed Twists

from Great American Home Baking

Prep: 1 hour, 8 hours chilling
Bake 15 minutes
Makes 3 dozen

1 pkg. active dry yeast
1/3 cup granulated sugar
1 1/2 cups warm water
2/3 cup butter-flavored solid vegetable shortening
2 tsp. salt
2 large eggs
1 cup lukewarm mashed potatoes
7-7 1/2 cups flour

Glaze and Topping:

1 large egg yolk
1 tbsp. water
1 tbsp. poppy seeds

IN a large bowl, dissolve yeast and 1 tsp. of sugar in warm water. Let stand until foamy, 5-10 minutes.

STIR remaining sugar, shortening and salt into yeast mixture.

USING mixer with paddle set on medium, beat in eggs. Beat in potatoes and 3 cups flour. At low speed, beat in enough remaining flour, 1/2 cup at a time, to form a soft dough.

ON a floured surfae, knead dough until smooth and elastic, 5-10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover with plastic wrap, chill for at least 8 hours.

GREASE 2 large baking sheets. Punch dough down. On a floured surface, divide dough into thirds. Working with one-third of dough at a time (keep remainder covered), roll dough into a long rope, cut into 36 equal pieces.

ROLL each dough piece into a 3 1/2 inch rope. Place 3 ropes side by side on a prepared baking sheet. Braid ropes together, not stretching the dough. Pinch ends to seal and tuck under. Repeat with remaining dough.

COVER loosely with a damp cloth; let rise in a warm place until doubled, 45-60 minutes.

PREHEAT oven to 375. To prepare glaze, mix together egg yolk and water. Brush rolls with glaze. Sprinkle with poppy seeds.

BAKE rolls until golden, 15 minutes. Transfer to a wire rack to cool.

Beef Stroganoff Sandwiches

from: Taste of Home, 1997

Prep: 15-20 minutes
Bake: 20 minutes
Makes 8-10 servings

2 lbs. ground beef
1/2 cup chopped onion
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1 loaf French bread
Butter or Margarine softened
2 cups (16 oz.) sour cream
2 tomatoes, seeded and diced
1 large green pepper, diced
3 cups (12 oz.) shredded cheddar cheese

IN a skillet, brown ground beef and onion. Drain. Add salt, garlic powder and pepper.

CUT bread lengthwise in half; butter both halves and place on baking sheets. Remove meat mixture from heat; stir in sour cream. Spoon onto the bread.

SPRINKLE with tomatoes, green pepper and cheese.

BAKE at 350 for 20 minutes or until the cheese is melted (bake longer for crispier bread).