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Savory Honey Braid 
Makes 12 servings

1-1/2 teaspoons dried thyme, divided
1 package (16 oz.) hot roll mix 
1/2 cup sun-dried tomatoes 
warm water 
1 cup chopped onion 
1 clove garlic, minced 
1 tablespoon olive oil 
1/2 cup chopped walnuts 
4 tablespoons honey, divided 
1 tablespoon cider vinegar 
1 tablespoon flour 
1/2 teaspoon salt 
pepper, to taste 
1 tablespoon water 

Add 1 teaspoon thyme to hot roll mix; prepare dough according to package directions. Cover kneaded dough with bowl and let rest 5 minutes. Cover sun-dried tomatoes with warm water; let stand 10 to 15 minutes and drain. Dice into 1/2-inch pieces.* Saute onion and garlic in oil until onion softens. Add diced tomatoes, walnuts, 2 tablespoons honey, vinegar, flour, remaining thyme, salt and pepper; mix well. Roll dough to 14x12-inch rectangle on floured board; transfer to greased baking sheet. Make cuts 2-1/2 inch cuts at 1-1/2 inch intervals along both sides of dough. Spread filling down center of dough. Crisscross strips from each side, carefully enclosing filling. Bake at 350°ºF 25 to 30 minutes or until browned. Combine remaining honey and water; mix well. Brush top of braid with honey mixture before cooling. 

*If sun-dried tomatoes are pliable, do not soak in warm water. For ease of cutting, use kitchen shears or serrated knife.

Source: Copyright 2000 ©NHB 

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