Twisted Parmesan Herb Buns

 The summer has been an unbearably hot one, and we have been staying away from the stove and oven as much as possible.I'm not complaining, because I actually love all this sunshine and warm weather. but our poor lawn is almost turned to hay!
Today we woke to some rain and a much cooler day.
I had made a pulled pork in the crock pot and was planning to make some homemade potato buns, but after a busy morning found myself with not enough time required to make them..
In the end because I was craving some type of homemade yeast bread, I decided to make these yummy soft fat bread twists.
They literally require only 15 minutes of prep time, an hour to rise, and then another 20 minutes to rest and bake. You can top them with almost anything you feel like, caraway seeds, sesame,rosemary or like I did with some grated Parmesan, sea salt and herb De Provence. I hope you try these as they really do melt in your mouth.

TWISTED HERB BREAD STICKS
1T. yeast
2T. sugar
11/2C. warm water

Mix all these in your mixing bowl

Add
31/2C flour
1tsp.salt

With your dough hook knead for 5 minutes, until the dough pulls away from the bowl.
I then take the dough and lightly oil the bowl ,return the dough and cover with cling wrap and let rise for 1 hour or until double in size.

Flour your counter and roll out the dough into a rectangle about 15X20. with a pizza cutter cut 12 strips about 11/2 inches wide.

Melt 1/4C of butter
 Por the melted butter right  on to your baking sheet.

 Take your stip of cut dough and coat it in the melted butter ,
 fold the dough strip in half and then twist and lay in a row on your baking sheet.

Repeat the same way with all your stripes.

When they are all in the pan  side by side,you are ready to dress them up any way you want. I generously sprinkled Parmesan cheese, salt and herbs on mine. Let rise for another 20 minutes while you preheat oven to 400 degrees. Bake for 20 minutes or until golden.
Beware, when they come out of the oven they won't last long!