1 (2 lb.) pkg. frozen bread dough, thawed at room temperature (2 loaves)
1/4 c. butter, melted
2 lg. cloves garlic, crushed
1 1/2 tsp. dried dill weed
1 1/2 tsp. dried oregano leaves, crushed
1 tbsp. grated Parmesan cheese
1/2 tsp. paprika

Lightly grease 2 large baking sheets; set aside. Cut each loaf of dough lengthwise into quarters for a total of 8 pieces. On lightly floured surface, with hands, roll each dough strip into a thin rope about 24 inches long. Tightly twist 2 ropes together; place diagonally on a prepared baking sheet. Repeat with remaining dough, arranging 2 twists on each baking sheet; set aside.

Note: If baking sheets are not large enough to accommodate 2 bread twists each, twist, raise, and bake half of bread dough at a time.

In a small bowl, mix butter with garlic; brush mixture over bread twists, dividing evenly. Sprinkle one twist with dill weed, one with oregano, one with grated Parmesan, and one with paprika.

Let bread twists rise in a warm place (about 80 degrees), free from drafts 30 minutes. Preheat oven to 375 degrees. Bake twists 18 minutes or until deep golden brown. Makes 4 twists.