I got this recipe from Mel’s Kitchen Cafe and they are my go-to when I need something fast and easy. I’ve made them twice this week. Once to go with Caesar Salads and once to go with Lasagna. The instructions call for twisting them, (hers are BEAUTIFUL) but when I do, it looks like a toddler has done it, so I leave mine alone. The only other change I make it to halve the butter that goes on the baking sheet. Enjoy these with a yummy bowl of soup and a good book!
1 1/2 Cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
1 teaspoon salt
3 to 4 cups flour, about 15-20 ounces (see note)
Butter and topping
3 tablespoons butter, melted (for the baking sheet)
Dried herbs, garlic salt and grated Parmesan cheese
In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.
Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
Let the dough rest in the bowl for 10 minutes.
While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so.
Cut the dough every 1-inch (more or less) into strips with a pizza cutter.
Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.
Let rise for 20 minutes (you can cover with greased plastic wrap, if desired, I usually go without). Bake for 15 minutes until golden.