Homemade Breadtwists

Dough

1. Add 1 ½ cups warm water,1 tablespoon granulated sugar, 1 packet instant dry yeast, 3-4 cups all-purpose flour, and 1 ½ teaspoons salt to the bowl of a stand mixer fitted with the dough hook attachment.
2. Mix on medium-low speed for a few minutes, until the dough starts coming together. If the dough seems wet, add more flour, 1-2 tablespoons at a time, until the dough begins to come together and pull away from the sides of the bowl.
3. Once the dough has formed and has the desired texture, increase speed to medium-high and mix for at least 5 minutes to develop the gluten.
4. Add the dough to a lightly oiled bowl and cover. Let the dough rest for about an hour or until it has doubled in size.
5. Preheat an oven to 375 degrees Fahrenheit, and prepare a baking sheet by lining it with parchment paper.
6. Dump the risen dough out onto a lightly floured surface and roll it into a large rectangle, about 12x24 inches.

Butter Topping

1. Melt ½ cup salted butter in a microwaveable safe dish. Add 2 teaspoons garlic powder, 2 teaspoons dried oregano, 2 teaspoons dried basil, and 1 teaspoon salt to the butter.
2. Brush half of the butter mixture onto the slab of dough, and sprinkle half of the ½ cup grated parmesan cheese on the buttered slab.
3. Fold the buttered dough slab in half hamburger-style, brush the remaining butter mixture onto the top of the slab, and sprinkle the remaining cheese on top of that.
4. Use a knife or pizza cutter to cut the slab into strips from folded end to open end in about 1-inch strips, I got 12 strips.
5. Pick up the strips of dough one at a time and twist them, lay the twisted strips onto the prepared baking sheet, and continue with the rest of the dough.
6. When the twists are ready, bake them in the preheated oven for 20-25 minutes until they’re golden brown.
7. Remove from the oven and let them cool for at least 5 minutes before serving.