Cheesy Bread Twists

1/3 cup sugar

3 cups warm water

1-1/2 TBS active dry yeast (not instant)

1/3 cup vegetable oil (or coconut oil, melted)

1 egg, beaten

1 TBS salt

1/2 TBS Italian Seasoning

1 tsp dried rosemary

8-9 cups Bread flour (I used AP because that's what I had)

24 wooden skewer  sticks, soaked for 10 minutes in water then rubbed with a bit of oil

Topping:

12 TBS melted butter

3/4 cup freshly grated Parmesan Cheese

1/4 tsp salt

1/4 tsp basil

1/4 tsp Italian seasoning

1/4 tsp garlic powder (optional)

1.  Combine sugar, warm water, and yeast in a large mixing bowl.  (Or a Bosch mixer)

2.  Cover and let stand for 10 minutes.

3.  Add oil, egg, salt, Italian Seasoning and rosemary into yeast mixture.  Mix to combine.

4.  Add flour, one cup at a time, mixing well and kneading well in between.  Don't add all the flour at once, especially towards the end. The dough needs to be elastic and slightly sticky, but not so wet that it leaves moisture at the side of the bowl.

5.  Knead for 15 minutes if using a mixer, or if making by hand knead as long as you can.

6.  Cover dough with lid or with a clean dish towel and allow it to rise until doubled (60 minutes). Then punch down.

7.  Grease 2 cookie sheets.  On a lightly floured surface, dump out dough and separate into 24 equal portions.  Roll each portion into a dough snake, about 12 inches long.  Take a wooden skewer and wrap each piece of dough around the skewer, pinching the sides.  Place 12 skewers on each baking sheet.

8. In a bowl, combine topping ingredients. (Butter, parmesan cheese, and seasoning) and evenly brush the mixture onto the dough twists.

9.  Allow to rise until doubled, about 45-60 minutes.

10.  Bake at 380℉ for about 16 minutes.

This also works for garlic knots. Tie each dough snake in a knot.  Brush with 12 TBS melted salted butter, 4 cloves garlic, finely minced, 2 TBS chopped parsley, and 1/3 cup shredded Parmesan Cheese. Allow to rise and then bake.

from Amber's Kitchen