Instructions

1. In a bowl of a stand mixer, combine the yeast, sugar, and 1 1/2 cups warm water together and let sit for 5-6 minutes until foamy.
2. Fit the mixer with the paddle attachment.
3. Add in the flour and mix just until shaggy.
4. Add in the oil, garlic salt, thyme, rosemary, Asiago and Parmesan crumbles.
5. Mix on low until combined and then place on medium and mix for 5-7 minutes until the dough is soft and stretchy. It’ll be tacky but not sticky. If the dough is too dry, add some of the remaining 1/4 cup warm water but in tablespoon increments.
6. Place the dough in a large bowl (at least 3 times the size of the ball) coated with olive oil.
7. Place dough back in the bowl turning once to coat, then cover with a towel (or plastic shower cap) and let rise until doubled ~1 hour.
8. Divide dough into 10 equal parts
9. Lightly cover your hands with flour and roll each part into a 14-16” inch long rope. *Note: you don’t want a lot of flour otherwise it will be difficult to roll the ropes out.
10. Starting at 1” from the bottom of the skewer, wrap the dough around and then wind up towards the top leaving a 1” space from the tip.
11. Lightly spray the top edges and inside 2 9×13”metal pans.
12. Hang skewers over the edge of a 9×13 inch pan.
13. Lightly spray with olive oil or cooking spray and cover loosely with plastic wrap.
14. Let rise until doubled again. ~1 hour.
15. minutes prior to baking preheat the oven to 375F.
16. In a small bowl mix the melted butter, garlic powder, ½ teaspoon dried rosemary and Parmesan cheese.
17. Brush the bread twirls on all sides.
18. Bake for 15-20 minutes or until golden brown.
19. Remove from the oven and immediately brush with the remaining melted herbed butter.