Cover with waxed paper and a thick towel and let stand in a warm place free of drafts for 2 to 3 hours or until the dough doubles in bulk. Punch down dough and knead again. Divide the dough into 12 balls about the size of oranges. Roll each ball on a board into a rope 1.5 x 2 inches thick and 15 to 20 inches long. Braid three ropes together to make a twist. Pinch ends and tuck under. Place on greased baking sheets and let rise until twists are doubled in bulk.
Preheat oven to 350F. Brush the twists with the remaining well beaten egg and bake until tops are a deep chestnut color, about 30 minutes. Check after 15 minutes and if the color is darkening too quickly, reduce heat to 275F and continue to bake for 1/2 hour. Cool on baking sheets for 10 minutes and then invert on racks to finish cooling. Store in covered containers or wrap and keep in the freezer.