Bread Twists

Bread Twists

What’s the Deal with Bread Twists?

Bread Twists for me, started when I was a young man.  I would camp with some friends near a reservoir we would boat and fish on, and we would twist canned biscuit dough around our Hot dog and Marsh mellow skewers to make “Bread Twists”!  Now I don’t now if this is something everyone else does elsewhere, but I’ve never seen anyone else do it since.  However, there is a local Pizza Joint here, that shall remain nameless, that has branded their very existence around them.  They are so good, I thought I’d share a real simple way to make these yourself at home.

 Rhodes Texas RollsInstead of going through a whole dough recipe and having to worry about the yeast and what not, do yourself a favor and pick up a frozen bag of dinner rolls.  I used these Texas Rolls made by Rhodes because they are 50% larger than the average dinner roll, so it gave me more Twist to work with.  The great thing about a pre-made dinner roll is that they’ve taken all the guess work out of making a fluffy light bread, which is the key to making perfect Bread Twists.  It is critical, however, to follow the thawing instructions and let the dough rise properly.  Once you’ve done that, roll them out with some flour into a long cylinder shape that you can then roll flat with a rolling pin.  Then using a Shish Kabob Skewer, pierce the tip on one end of the dough, then slide the dough to the bottom of the skewer and twist the dough to the end of the skewer and stab the tip of the remaining twist.  It’s important to let them rise back up again before baking so they remain fluffy when they cook.  I use a cake pan when I lay the Bread Twists Side ways in order for the bread to swell and cook down as well as out in every direction.  This also helps to brush the Garlic and herb seasoned butter over the top.

Bread Twists Ingredients:

12 thawed Dough Rolls and Skewers

4 tbsp melted Butter
1 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp dry Oregano

Parmesan (Don’t mix with the Butter)

Mix all the Butter Topping ingredients together and brush the twists on all sides before and after baking.  The twists do tend to come unraveled during the handling, but they twist back just as easily. Shake Parmesan Over the top after they’ve been basted and bake at 350 degrees for approximately 10 minutes or until Golden Brown.  Because oven temperatures may vary, the time will too so watch them carefully because they cook faster when the dough has been rolled out and flattened for twists.  Bread Twists are great with Italian Pasta, Pizza or just Dipping in Marinara, Alfredo or Garlic and Olive Oil.

Chicken Fried Steak with Country Gravy

Chicken Fried Steak

I love Chicken Fried Steak!

Don’t you love a good Chicken Fried Steak?  I use to order it every time I ate at this restaurant in Gillette Wyoming, on my way to Deadwood South Dakota.  The Restaurant was Called Humphrey’s if I remember right; had a big Camel as their Logo.  If you’re ever going to head up north for Sturgis or to see our Mount Rushmore, I suggest you hit Humphrey’s on the way there.  Just about everything on the menu rocks, but I definitely recommend the Chicken Fried Steak.

Cubed steak is the way to go if your going to make Chicken Fried Steak.  If you don’t purchase Cube Steak already meshed out and you need to do it your self, just pick up a Bottom Round Roast, slice each piece 1/4 inch thick and use a needling device or a tenderizing sledge hammer to just beat the hell out of it.  The 3 1/2 minute Chicken Fried Steak video recipe below will cover everything else, so kick back and enjoy.

Chicken Fried Steak Ingredients:

1 Bottom Round Roast or Cubed Steak (Salt and Peppered)
2 eggs
1 1/2 cups Flour
1 tsp Black Pepper
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/4 cooking oil
3 tbsp of the seasoned flour
2 cups Chicken Broth or Stock (I used Bouillon)
1/2 cup Milk or Whipping Cream if you’d like it richer
1 tsp Italian Seasoning or Thyme and Oregano

Cut your meat portions and tenderize them.  Salt and Pepper Both sides then dredge in the flour first, then in the egg and back in the flour again for a second time.  Let each steak rest for 5 minutes before frying.  Add oil then the steaks and cook 3 minutes on the first side and 2 to 3 on the second side once you’ve flipped it.  Remove the steak and let it rest on a wire rack.  Using the same oil, turn your heat to High and add 3 tbsp of the seasoned dredging flour.  Sometimes you need to add more oil before stirring in the flour if you’r cooking more than a few steaks.  Stir in the flour and make a light tan roux, allowing the flour to absorb the flavor left in the skillet.  Add all of the Chicken Broth and bring it to a boil stirring constantly.  Then add the milk a little add a time until it thickens.  Season with Italian seasoning or Thyme and Oregano.  You shouldn’t need salt or pepper because the broth has the saltiness in it and the dredging flour already had pepper.  Serve your Chicken Fried Steak with The Country gravy, and Mashed Potatoes if you’ve got them!