Be sure to check out this 4th of July’s Recipe Playlist. There are plenty of dishes to choose from and as always, great tutorial instructions to go along with all of the exact ingredients located here on Poor Man’s Gourmet Kitchen. Just take the name and title of any Video Recipe you see in this YouTube playlist and type it into the SEARCH bar, on the lower right hand of your screen, to find the measurements. It’s as simple as that. Feel free to add any comments or questions you might have and I’ll get back to you as soon as possible. Thanks for all your support and Happy Independence Day Everyone!
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.
Instead 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.
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.
