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Soft Bread Twists Recipe

Soft Bread Twists Recipe

My family loves eating these zesty bread twists with a spaghetti supper. Soft and light as a feather, they have a perfect balance of garlic and oregano. Be sure to snatch one before passing them around the table.
TOTAL TIME: Prep: 30 min. + rising Bake: 10 min. YIELD:24 servings


  • 1 package (1/4 ounce) active dry yeast
  • 2 teaspoons sugar
  • 1 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1 egg, lightly beaten
  • 1/2 cup canola oil
  • 1-1/4 teaspoons salt, divided
  • 5-1/2 to 6 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 cup butter, melted
  • Pizza sauce or salsa, optional


  • 1. In a large bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Add the milk, egg, oil, 1 teaspoon salt and 4 cups flour; beat on low speed until smooth. Beat 3 minutes longer. Stir in enough remaining flour to form a soft dough.
  • 2. Turn onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • 3. Do not punch down. Divide dough into eight pieces. Combine cornmeal and oregano; sprinkle over work surface. Roll each piece of dough in cornmeal mixture and shape into a 15-in.-long rope. Cut each rope into three pieces. Twist each piece and place on greased baking sheets.
  • 4. Bake at 400° for 8-12 minutes. Combine garlic powder and remaining salt. Immediately brush twists with melted butter, then sprinkle with garlic powder mixture. Serve with pizza sauce if desired. Yield: 2 dozen.

Nutritional Facts

1 each: 178 calories, 7g fat (2g saturated fat), 15mg cholesterol, 151mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 4g protein.

Reviews for Soft Bread Twists

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middjett User ID: 7818954 145589
Reviewed Jul. 14, 2014

"These are very tasty. I fallowed recipe as stated. They freeze and thaw real well. They are just as soft after a freeze and warm up in the oven as when they first came out of the oven. That is a plus in this house as they made more then we could eat in just a day or 2. Will make again."

deb1223 User ID: 2219200 136254
Reviewed Dec. 13, 2009

"Mine didn't turn out quite as pretty, but delicious! I didn't use the oregano as these are for a Christmas potluck that isn't Italian, but yum!"

rdouma User ID: 1370871 60993
Reviewed Mar. 27, 2009

"This makes great bread dough! I make this all the time at home but I have always left out the cornmeal and oregano. I will instead lay the breadsticks on a cookie sheet, spray with Pam and sprinkle garlic powder on them. This recipe is a great "copy cat" for little creaser’s crazy bread as well. Just roll out the dough, cut into strips and back, right out of the oven coat in garlic butter and sprinkle parmesan cheese over them. YUM!

The one thing this dough is not good for is making pizza! I did that once and it was horrible! Don’t try it!"

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