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1
Put buttermilk and cheese in a large pan and cook over low heat the cheese has melted. Stir, don't worry if mixture appears curdled.
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2
Cool to room temperature.
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3
In a large bowl, disolve sugar and yeast in warm water. Add the buttermilk mixture, egg, salt and 1 1/2 cups flour.
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4
Beat until smooth, then stir in remaining flour until it forms a soft dough.
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5
Turn onto a floured boad, knead for 8 minutes until smooth and elastic.
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6
Please in a greased bowl, turn once to grease top.
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7
Cover and let rise for an hour in a warm place until it has doubled in size.
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8
Punch down the dough on floured board and divide the dough in half and roll each peice into an 9 x 6 inch rectangle.
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9
Spray one half of the dough with cooking spray. Top with the cheddar and red pepper flakes then top with the remaining peice of dough.
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10
Cut the prepared dough into 6 (1 1/2 inch strips)
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11
Cut each strip in half and twist.
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12
Place about 1 inch apart on greased and foiled cookie sheet and sprinkle with the parmesan cheese.
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13
Bake at 375 degrees for 15 - 20 minutes or until lightly browned.
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14
Put on wire rack to cool, serve warm.
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15
Refrigerate any leftovers.
