Olive, Sun-dried Tomato, and Cheese Twists

Prepare Basic Sweet Dough recipe: Using a whisk or fork, mix 4 1/2 cups flour, salt, and sugar in a large bowl. Add instant yeast and mix again. Rub or cut in butter into the dry ingredients until incorporated. Mix milk and eggs in another bowl. Pour into flour mixture. Mix until the dough comes together. If the mixture is sticky, add a little more flour.  Transfer dough to a clean, floured work surface and knead for 10 to 12 minutes or until dough becomes smooth and elastic. Add olives, sun-dried tomatoes, cheese, and dried herbs. Continue kneading until ingredients are well incorporated.

Perform the windowpane test: Gently stretch a small piece of dough; if it breaks, continue kneading. The dough is ready when you can stretch it into a thin film without it breaking.

Tuck edges underneath to form a ball and smoothen the top. Rub dough with vegetable oil and place in an oiled bowl. Cover bowl with a damp kitchen towel. Let dough rest until it doubles in size, about 30 minutes to 1 hour.

Once double in size, make an indentation in the dough with your finger; dough should not spring back.

Punch down dough; divide into 16 equal portions. Roll each into an 8-inch log. Using a bench scraper or knife, slice each log lengthwise in half. Pinch the tops of each half together. Twist the 2 halves together, crossing 1 half over the other. Pinch the 2 ends together and tuck edge in the bottom securely.

Arrange twists on a baking sheet. Let rest until double in size, about 30 minutes.

Preheat oven to 350°F.

Brush tops with butter then egg wash. Bake for 20 to 25 minutes. Transfer to a wire rack and let cool.