Puffy and golden brown, Big Soft Bread Twists are an irresistible snack served with a pizza-flavored Marinara Sauce or Quick Marinara Sauce. Mmmm! Great for a game or party, these never last long at our house. Once you get the shaping method down to a rhythm Big Soft Bread Twists are a pleasure to create. But if your first batch comes our uneven, not to worry!– they will still taste fabulous. You might want to use half the dough for garlicky bread twists and half for Cinnamon Sugar Wands.
1 batch Favorite Buttermilk Bread dough, either size
6 Tbs melted butter
Lawry’s garlic salt (or your favorite!)
Marinara Sauce or Quick Marinara Sauce
Larger recipe of Favorite Buttermilk Bread dough will yield 24 large or 32 medium twists; smaller recipe yields 16 large or 24 medium twists.
Divide the dough into individual pieces with a chef’s knife or dough card.
Roll dough with greased hands on lightly greased work surface into 18-inch ropes for large twists; 14-inch ropes for medium twists. when all the pieces have been rolled into long ropes, begin shaping them one by one, beginning with the first one you rolled. If dough resists, simply let that piece rest a minute or two while you work on another one.
|Begin laying end over end to start the twist|
|Pinch ends and tuck them under the twist|
Fold each rope in half like a hairpin on your work surface and twist several times to form a pleasing shape. Gently transfer twist to baking sheet allowing 2 inches between the next one. When dough is used up, cover pans with bread cloths or plastic wrap and let rise 30 minutes.
|These twists are ready for the oven|
Bake in preheated 375 degree F oven until golden brown, about 15-18 minutes. While hot, brush twists with melted butter. Sprinkle with Lawry’s garlic salt and transfer to wire rack to cool a bit.
|Golden brown and cooling|
|Party platter ~ Brushed with butter and sprinkled with garlic salt, Big Soft Bread Twists await a bowl of soup or Marinara Sauce.|