These are great additions for either your Halloween party or pre-Trick or Treating meal.
- Cooking spray or shortening
- 1 pkg dry active yeast (2 1/4 teaspoons)
- 2/3 cup of warm water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 2 – 2 1/4 cups bread or all-purpose flour
- 2 tablespoon melted butter
- Garlic Salt
- 1/4 c shredded parmesan cheese
stand or hand mixer
Spray cookie sheet with cookie spray.
In a large bowl place yeast and warm water. Stir until dissolved.
Stir in sugar.
Add 1 cup of the flour as well as salt and oil.
Beat with either an electric mixer or a stand mixer on medium until smooth. By hand stir in flour at 1/2 at a time until dough is soft, leaves the side of the bowl and is easy to handle. Should be a bit sticky.
If using a stand mixer place on the dough hook and knead for 5 minutes.
If not kneed on a lightly floured surface for 5 minutes adding more flour as needed until dough is smooth and elastic.
*Note: You can do the windowpane test to see if you built up enough gluten. Take a small amount of dough and stretch it until you can see light coming through without tearing it. If you can it is good to go – no more kneading needed.
Roll out a rectangle that is 10 inches long. Don’t worry too much on width. Cut dough into 16 equal pieces with the bench scraper.
Cut in 1/2
Cut halves in half for 4 pieces
Cut in half again for 8 pieces
Cut in half again 16 pieces.
Now take the pieces and roll out like a pencil to about 10 inches long and thin out toward ends. Take end and knot on both ends by looping them through.
Place on greased baking about 1″ apart.
Cover with a clean teas towel or four sackcloth and allow to rise for 20 min.
Heat oven 350°F degrees placing rack in the middle of the oven.
Brush with melted butter and sprinkle on garlic salt and parmesan.
Bake for 16-18 minutes until golden brown or internal temperature is 190°F.
Remove from baking sheet to cooling rack.
Can be served warm. My husband likes it with my pizza sauce.