Round Table Garlic Twists Recipes

SOFT BREAD TWISTS

Steps:

• In a large bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Add the milk, egg, oil, 1 teaspoon salt and 4 cups flour; beat on low speed until smooth. Beat 3 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Do not punch down. Divide dough into eight pieces. Combine cornmeal and oregano; sprinkle over work surface. Roll each piece of dough in cornmeal mixture and shape into a 15-in.-long rope. Cut each rope into three pieces. Twist each piece and place on greased baking sheets., Bake at 400° for 8-12 minutes. Combine garlic powder and remaining salt. Immediately brush twists with melted butter, then sprinkle with garlic powder mixture. Serve with pizza sauce if desired.

GARLIC PARMESAN BREADSTICKS

Steps:

• In a bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add 1/2 cup butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; roll into a 24x10-in. rectangle. Cut dough in half lengthwise, then into 5-in. x 1-in. strips. Twist each strip and place 2 in. apart on greased baking sheets., Brush strips with remaining butter; sprinkle with garlic salt and Parmesan cheese. Cover and let rise in a warm place until doubled, about 20 minutes., Bake at 350° for 20 minutes or until golden brown. Remove from pans to wire racks. If desired, serve with marinara or spaghetti sauce for dipping.

EASY GARLIC TWISTS

Steps:

• Preheat oven to 400F. Spray a baking sheet with cooking spray and set aside.
• Add Italian seasoning, garlic and cheese to the melted butter in a bowl and stir to combine.
• Separate out biscuits and then flatten out with your hand to make them a rectangle shape. Add a small spoonful of the butter mixture onto each biscuit and spread with your spoon.
• Cut the biscuits down the middle lengthwise with a knife. With your fingers, twist each a few times. Place on baking sheet. If you have any leftover butter, you an brush it on the twists.
• Bake for 10 minutes or until golden brown.

HOMEMADE PARMESAN GRLIC & HERB BREADSTICKS

Steps:

• For the dough:
• Place the active dry yeast in a large mixing bowl and mix it with 1 tsp of sugar. Add warm water, stir well and let it bloom for about 5 minutes.
• Add 2 cups of flour, salt, honey and olive oil. Mix the dough with a wooden spoon at first and then use your bands until ingredients are combined. Add the other 1/2 cup of flour and knead the dough until combined. (If the dough is too sticky, you might have to add a little more flour.)
• Lightly flour some counter surface and transfer your dough onto the floured surface. Knead the dough until smooth. It will take about 2-3 minutes.
• Rub a clean bowl with some olive oil and place the dough in it. Cover the bowl with saran wrap and let it rise in a warm place (away from draft or AC is fine) until doubled in size, about 1- 1 1/2 hours. Punch the dough and let it rise again for another 30-45 minutes.
• When ready, take out the dough and knead it for about a minute until smooth.
• At this point, you can place the dough in a large ziplock bag and refrigerate. Remember to lightly grease the bag. (Dough can be refrigerated for up to 3 days.)
• If you are just making breadsticks, separate dough in half and refrigerate the other half.
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• Breadsticks:
• Preheat the oven to 425 and grease a cookie sheet. (You can also use a pizza stone and in that case, spread some cornmeal over the stone and preheat it in the oven.)
• Split the remaining dough into two or three more pieces just so it's easier to roll it out.
• Roll out the dough into about 5x10 long, rectangles.
• In a small bowl, combine grated garlic, herbs, oil and salt, mix well.
• Spread mixture over the rectangles, covering the whole thing evenly. Sprinkle Parmesan cheese over the top.
• Using a pizza cutter, slice the dough into 1-inch thick pieces, width-wise. Carefully twist each piece.
• Place them on the cookie sheet (or the pizza stone) and bake for 9-11 minutes, until nicely golden.
• You an grate some more Parmesan cheese on top if you wish.

GARLIC HERB BREAD TWISTS

Steps:

• Preheat oven to 400°F with racks in upper and lower thirds. Lightly oil 2 large (17- by 13-inch) baking sheets.
• Stir together rosemary, thyme, 1/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Stir together oil, garlic, and 1/4 teaspoon each of salt and pepper in another bowl.
• Divide dough in half. Keeping half of dough covered with a kitchen towel (not terry cloth), gently roll out other half into a 15-by 10-inch rectangle on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with towel and let rest about 3 minutes.)
• Sprinkle one half of dough (crosswise) with half of herb mixture, then fold dough in half crosswise and roll lightly to form a roughly 10- by 8-inch rectangle. Cut lengthwise into 9 strips (less than 1 inch wide) with a pizza wheel or a sharp heavy knife. Keeping remaining strips covered with a kitchen towel, twist each strip from both ends and place on baking sheet, arranging twists 1 inch apart. Brush with 1 tablespoon garlic oil and let stand while forming remaining bread twists.
• Roll out and form more bread twists with remaining dough and herb mixture, then arrange on other sheet. Brush with 1 tablespoon garlic oil and let stand 5 minutes.
• Bake bread twists, switching position of sheets halfway through, until golden, 20 to 25 minutes total.
• Meanwhile, stir together parsley and remaining 3/4 cup cheese in a shallow baking pan.
• Immediately after baking, brush bread twists with remaining garlic oil, then roll in parsley and cheese until coated. Serve warm or at room temperature.

CHEESY GARLIC AND HERB TWISTS

Steps:

• Heat oven to 375.
• Unroll dough on cutting board, cut lengthwise into 4 strips. Cut each strip lengthwise in half.
• Sprinkle cheddar cheese on dough and twist. Place 1″ apart on a parchment lined baking sheet.
• Brush with butter; sprinkle with remaining ingredients.
• Bake 9-10 min or until golden brown.

GARLIC TWISTS

Steps:

• Add the dough ingredients to the baking pan of your breadmachine and select the dough cycle.
• When the dough is ready, take it out and seperate the dough into 16 equal pieces.
• Roll each piece into a rope about 14 inches long.
• For smaller twists, you can twist 1 rope of dough by bending the rope in half and twisting the ends.
• For larger twists, you can twist 2 ropes of dough together, making sure you pinch the ends together.
• Place the twists on a cookie sheet coated with nonstick spray.
• Mix the ingredients for the glaze together and generously spread each twist with some of the glaze.
• Let the twists rise for about 15 minutes or until doubled in size.
• Bake at 350 for 20 minutes or until golden brown.