Garlic Bread Twists with Cheese

You know those times when you try a recipe and you know you will be making it forever? This is one of those times. I have already made this recipe 4 times, and 2 of those times I made a double batch.

I don't know how, but these rolls come out so soft and almost buttery, yet there is no butter in them! They certainly remind me of restaurant quality rolls, and my friends who have had them seem to agree.

Garlic Bread Twists with Cheese

3 cups all-purpose flour, divided use
2 ½ tsp active dry yeast
1 TBSP granulated sugar
1 ½ tsp salt
1 ¼ cups warm water (110F)
1 TBSP canola oil
1 cup shredded mozzarella or cheddar cheese
1 clove garlic, minced
olive oil for brushing

1. Spray a baking sheet with cooking spray; set aside.
2. Combine half of the flour with yeast, sugar and salt in a large bowl; add warm water (110F) and oil; mix until smooth.
3. Stir in garlic and as much of the remaining flour as needed to make a stiff dough (usually I need all of it).
4. Turn dough out onto a floured surface and knead 4 or 5 times or until smooth and elastic.
5. Divide dough into fourths; shape each portion into a ball then divide each ball into 10 portions. Shape each portion into an 6-inch stick. Brush 1 stick with water and twist it with another stick, pressing at the top and the bottom. Arrange the twists on a baking sheet. Repeat with the remaining sticks.
6. Place twists 2-inches apart on baking sheet. Brush the twists with olive oil and sprinkle cheese on top. Cover and let rise in a warm place for about 50 minutes.
7. Preheat oven to 400°F. Bake until lightly browned (just a very light brown in places), 12 to 15 minutes.

Tip: after baking, can wrap and store in freezer bag. Reheat in microwave.