FREEZER BREADSTICK TWISTS/OR
CINNAMON ROLLS
3 c. flour (another 4 or 5 later)
1/2 T. salt
1 1/2 T. yeast
1/4 c. sugar
1 egg (or 1 T. dough enhancer and 1 T. gluten)
1/4 c. oil
2 c. warm water
Mix, then add flour until bread. Will still be sticky.
IF GOING TO FREEZE: make breadsticks, wrap around skewers, put on greased cookie sheet. Freeze for 1 hour (or so). Then can put in bag (off of sheet). To thaw: Take out, let sit on counter on cookie sheet and then cook at 375 for 12-15 min. (golden brown). Brush butter and garlic on it (or ranch seasoning or parmesan cheese).
3 c. flour (another 4 or 5 later)
1/2 T. salt
1 1/2 T. yeast
1/4 c. sugar
1 egg (or 1 T. dough enhancer and 1 T. gluten)
1/4 c. oil
2 c. warm water
Mix, then add flour until bread. Will still be sticky.
IF GOING TO FREEZE: make breadsticks, wrap around skewers, put on greased cookie sheet. Freeze for 1 hour (or so). Then can put in bag (off of sheet). To thaw: Take out, let sit on counter on cookie sheet and then cook at 375 for 12-15 min. (golden brown). Brush butter and garlic on it (or ranch seasoning or parmesan cheese).
To change to cinnamon rolls,
roll out the dough about 1/2 inch thick, spread with melted butter, a layer of
brown sugar, sprinkle with cinnamon and a little nutmeg. Roll dough in jelly-roll fashion, then slice
pieces about 1/2-inch thick. Put in
greased pan, let rise briefly, and bake as for breadsticks. Add frosting when they are done—if they are
cooled off, you get frosted cinnamon rolls; if they are still warm, the
frosting melts into it. Both ways are
good.
