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.