Measure carefully, placing first 5 ingredients in the mixer, mix with paddle attachment until a slightly sticky dough forms, 5 minutes.
Transfer the dough to a large greased bowl and turn greased side up. Cover and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if an indentation remains when the dough is touched with the tip of a finger.
Grease a cookie sheet. Punch down the risen dough. Divide the dough into 20 equal pieces. Roll each piece into 10-12 inch ropes on a lightly floured surface. Pinch two ropes together at one end and twist, starting at pinched end. Tuck the other end under and place the twist on the prepared baking sheet. Repeat with remaining ropes.
Mix butter with the garlic and parmesan; brush over twists.
Cover and let rise in a warm place for 20-30 minutes, or until doubled.
Heat oven to 400. Bake the twists for 12-15 minutes or until golden brown. Serve warm, or cool on wire rack.
Originally Submitted
5/2/2011
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