INGREDIENTS:
- 1/3 cup sugar
- 3 cups warm water (baby bottle temperature)
- 1 1/2 Tablespoon active dry yeast (not instant)
- 1/3 cup coconut oil, melted (can sub for veggie oil)
- 1 egg, beaten
- 1/2 Tablespoon Italian seasoning
- 1 teaspoon dried rosemary
- 8 to 9 cups bread flour
- 24 wooden kabob sticks, soaked for 10 min then rubbed in a bit of oil
TOPPING:
- 12 Tablespoons melted butter
- 3/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon basil
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder (optional)
DIRECTIONS:
- Combine sugar, warm water, and yeast in a large mixing bowl. (or bosch mixer)
- Cover and let stand for 10 minutes while the yeast proofs and dissolves.
- Add oil, egg, salt, Italian seasoning, and rosemary into yeast mixture. Mix to combine.
- Add flour, one cup at a time, mixing well and kneading well in between. Don’t add all the flour at once, especially towards the end. How much flour you needs depends on lots of variables — you don’t want dough that’s too dry. It needs to be elastic and slightly sticky, but not so wet that it leaves moisture at the side of the bowl.
- Knead for 15 minutes if using a bosch mixer, or if making by hand knead as long as your shoulders can take it.
- Cover dough with lid or with a clean dish towel and allow it to rise until doubled, about 60 min. Then punch down.
- Grease two cookie sheets. On a lightly floured surface, dump out dough and separate into 24 equal portions. Roll each portion into a dough snake, about 12 inches long. Take a wooden skewer and wrap each piece of dough around the skewer, pinching the sides. You should be able to fit 12 skewers on each baking sheet.
- In a bowl, combine topping ingredients and evenly brush the mixture onto the dough twists.
- Allow to rise until doubled, about 45-60 minutes.
- Bake at 380 degrees for about 16 minutes.
