Cheesy Bread Twists

I have placed this here so that I don't lose the recipe, I haven't made this yet, but want too, it sounds sooo yummy. Found this on an old peice of paper that was in one of my dad's cookbooks.

• Ready In: 1 hr 30 mins
• Yields: 1 dozen twists

Ingredients

• 1⁄2 cup buttermilk
• 1⁄8 cup buttermilk
• 1⁄2 cup cheese, old cheddar, white, shredded
• 1⁄2 cup cheese, medium cheddar, orange, shredded
• 1  tablespoon sugar
• 1⁄8 ounce  yeast (half a 1/4 oz package)
• 1⁄8 cup warm water
• 1  egg
• 1⁄4 teaspoon salt, sea
• 2 1⁄2-2 3⁄4 cups flour, all purpose

• TOPPING

• 3⁄4 cup cheese, medium cheddar, shredded
• 1⁄4 teaspoon red pepper flakes
• 1⁄8 cup parmesan cheese, grated

Directions

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.
2. Cool to room temperature.
3. In a large bowl, disolve sugar and yeast in warm water. Add the buttermilk mixture, egg, salt and 1 1/2 cups flour.
4. Beat until smooth, then stir in remaining flour until it forms a soft dough.
5. Turn onto a floured boad, knead for 8 minutes until smooth and elastic.
6. Please in a greased bowl, turn once to grease top.
7. Cover and let rise for an hour in a warm place until it has doubled in size.
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.
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.
10. Cut the prepared dough into 6 (1 1/2 inch strips)
11. Cut each strip in half and twist.
12. Place about 1 inch apart on greased and foiled cookie sheet and sprinkle with the parmesan cheese.
13. Bake at 375 degrees for 15 - 20 minutes or until lightly browned.
14. Put on wire rack to cool, serve warm.
15. Refrigerate any leftovers.