- 4 tsp yeast (active dry)
- 1/2 cup sugar
- 2 cups warm water
- 3 Tbsp oil
- 1 egg
- 1 tsp salt
- 5 cups flour (more or less if needed)
- 1 stick butter, divided, melted
- garlic salt
- sesame seeds
- freshly grated parmesan
Add the yeast, sugar and water to mixer bowl, let yeast activate (it won’t take long with all that sugar! which is why I just dump it all in instead of dividing it like you’re supposed to do). Add remaining ingredients, knead for about 5 minutes (on Stir speed on a kitchenaid). Remove dough hook, cover and let rise 45 minutes to an hour (until doubled). (The real way to do this is to place the dough in a greased bowl, turning it once to grease the top. But unless I need my mixer bowl to make something else, I don’t see the sense in dirtying another bowl. So I don’t. And it’s always fine.)
Place half of the melted butter in a rimmed cookie sheet (or put it in cold and stick it in the oven while it preheats). Roll out dough and cut into 24 pieces. Fold each piece in half, twist, and place on the pan. I never have enough room, so I put the extras on a 1/4 sheet pan. With more butter, of course. Brush with remaining melted butter, sprinkle liberally with garlic salt and sesame seeds.
Bake at 400 degrees for 12 minutes, or until golden and perfect.