These are as addicting to make as they are to eat. Not even the grandbaby could resist eating them. He kept reaching for the pan. I only made half of a batch which made 14 twists. I guess I'll be making these again tonight because they are all gone. Thanks to my wonderful friend, Marilyn who gave me the Italian seasonings. She grew all the ingredients in her own little herb garden. A double treat having a good friend and a talented one as well. (I did make these again the next night only a whole batch. Some I turned into cinnamon stix by brushing with butter and sprinkling cinnamon sugar on top while still hot out of the oven.)
4 1/2 cups warm water
3 tablespoon sugar
1/2 teaspoon salt
3 tablespoons SAF instant yeast
11 cups flour
Seasoned butter spread
3/4 cube butter, melted
1/4 teaspoon garlic salt
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
To make bread, combine all ingredients except only 5 cups of flour. Start kneading and gradually add more flour to achieve a soft dough. Knead for a total of 13 minutes.
Spray, or grease a countertop, pinch off dough into golf ball sized balls and roll into thin ropes.
Make 2 or 3 ropes at a time before twisting together. This allows them to relax (shrink) before twisting together.
Begin placing one rope of dough across another.
Twist the 2 ropes around each other pinching the ends together to keep it from unrolling.
Repeat with the other side.
Place on a greased cookie sheet. Repeat the twisting process with all remaining dough balls. Let dough rise for 30 minutes or until double in size. Bake stix @ 375ºF for 14 minutes. While the stix are baking make the butter spread by combining all ingredients. As soon as stix come out of oven brush generously with spread and then sprinkle with Parmesan cheese. For a dessert stix, try brushing with plain butter and sprinkling with cinnamon/sugar. Serve with cream cheese frosting/dip.