Parmesan Twists

Parmesan Twists
Southern Living
These may be frozen in an air tight container for up to 3 months.

1/2 cup butter or margarine softened
1 cup shredded parmesan cheese
1 8 ounce container sour cream
2 cups all-purpose flour
2 teaspoons dried Italian seasoning
1 egg yolk
1 tablespoon water
2 tablespoons sesame seeds

Beat butter at medium speed with an electric mixer until fluffy. Add cheese and sour cream beating until blended. Combine flour and Italian seasoning. Gradually add to butter mixture. Beat at low speed until blended. Cover and chill 30 minutes. Turn dough out on a lightly floured surface. Knead 3 or 4 times. Divide dough in half. Roll half of dough in to a 12 by 6 inch rectangle. Cut in to 6 by 1/2 inch strips. Stir together egg yolk and 1 tablespoon water. Brush over bread sticks. Sprinkle with 1 tablespoon sesame seeds. Twist strips and place on lightly greased baking sheets. Repeat with
remaining dough, egg wash and sesame seeds. Bake at 350 degrees for 15
minutes or until golden. Yield 4 dozen.