Total Calories: 3
Make a little extra dough. Pinch off pieces of dough about the size of a walnut. Roll them out between your palms until they are about 4 to 6 inches long and 1/2 inch in diameter. Twist them for a braided look, if desired. Place in a lightly oiled Dutch oven about 1/2 inch apart. Brush tops with egg yolk. Sprinkle tops with sesame seeds or poppy seeds. Let them set about 20 minutes to rest and rise a little. Bake with 3-4 briquets under the Dutch and 16-18 briquets on the lid for 10-12 minutes. Serve with soft brie cheese or Pen’s Spinach Dip.
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