- 1¼ cups warm water (105 degrees F to 115 degrees F)
- 1 pkg or 2¼ tsp active dry yeast
- ⅓ cup sugar
- 4 to 4¼ cups all-purpose flour
- ⅓ cup melted butter or vegetable oil
- 1 egg
- 1 tsp salt
- Nonstick cooking spray
- 1/4 cup melted butter
- 3/4 tsp garlic powder
- 1/2 tsp parsley
- 2 Tbsp grated parmesan
- In a large mixing bowl (I do this in my kitchen aid mixer), add in the warm water and yeast; stir to dissolve yeast. Sprinkle with a little of the ⅓ cup sugar.
- Next, add in 1½ cups of the flour, the rest of the sugar, melted butter or oil, egg, and salt. Beat with an electric mixer on low speed for 1 minute, scraping sides of bowl constantly.
- Using a wooden spoon or dough hook on the kitchen aid, mix in enough of the remaining flour to make a soft dough that just starts to pull away from sides of bowl (dough will be slightly sticky).
- Coat a 3-quart bowl with cooking spray. Place dough in container; turn once to grease surface of dough. Cover with plastic wrap and place in the refrigerator overnight.
- Punch dough down and turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes.
- Lightly grease a 18 x 13 baking sheet.
- Separate dough into 24 pieces and roll each piece into a 12 inch rope. Tie each rope into a loose knot and then tuck the bottom end in the top center of the knot and the upper end under to make a rosette shape. Be careful not to overwork dough; it becomes stickier the more you work with it. Place on the prepared baking sheet. Cover and let rise in a warm place until nearly double in size (about 45 minutes).
- In a small bowl, combine the melted butter, garlic powder, parsley, and parmesan together. Brush mixture over all the rosettes.
- Preheat oven to 375 degrees F. Bake for 12 to 15 minutes or until golden. Serve warm. Makes 2 dozen rosettes.