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5 from 1 vote

Onion Lover's Twist

The bread is crispy on the outside and soft on the inside. The onion filling gives it an extra kick. Great for a dinner party!
Course Bread
Cuisine American
Keyword filled bread, onion filled bread, onion lover's bread
Prep Time 30 minutes
Cook Time 30 minutes
Inactive Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 12 servings
Calories 261kcal



  • 3 1/2 to 4 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1 package active dry yeast
  • 3/4 cup water
  • 1/2 cup milk
  • 1/4 cup margarine or butter
  • 1 large egg


  • 1/4 cup margarine or butter
  • 1 cup finely chopped onions or 1/4 cup instant minced onion
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon sesame or poppy seed
  • 1/2 to 1 teaspoon garlic salt
  • 1 teaspoon paprika


  • Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm (120° to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
  • By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
  • Grease large cookie sheet. Melt 1/4 cup margarine in small saucepan; stir in all remaining filling ingredients.
  • Stir down dough to remove all air bubbles. On floured surface, toss dough until no longer sticky. Roll dough into 18x12-inch rectangle. Cut rectangle in half crosswise to make two 12x9-inch rectangles; cut each rectangle into three 9x4-inch strips.
  • Spread about 2 tablespoons onion mixture over each strip to within 1/2-inch of edges. Bring lengthwise edges of each strip together to enclose filling' pinch edges and ends to seal.
  • On greased cookie sheet, braid 3 rolls together; pinch ends to seal. Repeat with remaining 3 rolls for second loaf. Cover; let rise in warm place until light and doubled in size, 25 to 30 minutes.
  • Heat oven to 350°F. Uncover dough.* Bake 27 to 35 minutes or until golden brown and loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks for 1 hour or until completely cooled.
  • *Note: I brushed the dough with a little bit of egg wash before baking. This is not in the original recipe from Pillsbury. To make an egg wash, crack an egg into a small bowl and beat it a bit. Brush a light coating onto braided loaves of dough right before you put them into the oven. (You will not use all of the egg, so don't put too much. You just want the bread to have a nice shiny color when it's baked.)


Recipe courtesy of Pillsbury®


Calories: 261kcal | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 474mg | Potassium: 98mg | Fiber: 2g | Sugar: 5g | Vitamin A: 293IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg