Active Time

　　30 min

　　Total Time

　　45 min

　　There may be no better way for a yeast-phobic (or time-pressed) cook to put a fetching basket of fresh bread on the table. The secret is a biscuit dough so simple to make and handle that you'll find yourself baking these twists for weekday family meals as well as special dinners.

　　

Ingredients

Makes 16 twists

　　2 1/2 cups all-purpose flour

　　2 teaspoons baking powder

　　1 teaspoon salt

　　1/2 teaspoon baking soda

　　3/4 stick (6 tablespoons) unsalted butter, melted and cooled

　　2 large eggs, each in a separate bowl, lightly beaten

　　1 cup sour cream

　　1/4 cup sesame seeds, toasted

　　

Step 1

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.

　　

Step 2

Whisk together flour, baking powder, salt, and baking soda in a large bowl. Whisk together butter, 1 egg, and sour cream in another bowl, then add to flour mixture and stir with a fork until a dough just begins to form (dough will be very moist).

　　

Step 3

Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, and form into a 12-inch-long log.

　　

Step 4

Cut dough into 16 equal pieces. Roll each piece into an 8-inch-long rope using well-floured hands, then fold rope loosely in half and twist it once, holding both ends of twist.

　　

Step 5

Arrange twists 2 inches apart on 2 ungreased large baking sheets, pressing ends against baking sheet to prevent unraveling.

　　

Step 6

Brush tops of twists with remaining egg and sprinkle generously with sesame seeds. Bake until golden, 12 to 15 minutes. Transfer twists to metal racks and cool completely.