You may want to use half the dough for Cinnamon Sugar Wands and half for garlicky Big Soft Bread Twists.
1 batch Favorite Buttermilk Bread dough, either size
1/2 cup melted butter
1 tsp vanilla extract
1 cup sugar
2 Tbs ground cinnamon
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.
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.
Bake in preheated 375 degree F oven until golden brown, about 15-18 minutes.
|Golden brown and cooling
Melt butter in a shallow dish; stir in vanilla. Combine sugar and cinnamon in another dish. Work with one bread stick at a time while they are still warm. Brush butter mixture over all sides of a bread stick. Allow excess butter to drip off for a moment, then roll in cinnamon sugar, spooning it over all the crevices. Transfer to a rack to finish cooling. Best the day they are baked.