2 c. warm water (105 degrees)
2 pkg. active dry yeast
1/2 c. sugar
2 tsp. salt
1/4 c. soft butter
1 egg
6 1/2-7 1/2 c. unsifted flour
Coarse salt
1 egg
Parmesan cheese
Caraway seeds

Measure warm water into a large warm bowl. Sprinkle in yeast. Stir until dissolved. Add sugar, salt, butter, egg and 3 cups flour. Beat until smooth. Add more flour to make a stiff dough. Cover bowl with aluminum foil. Refrigerate 2-24 hours.

Turn dough to floured board. Divide into quarters. Cut each quarter into 16. Roll each piece into pencil shape about 10 minutes long. Brush with beaten egg. Sprinkle with Parmesan cheese and caraway seeds and twist into corkscrew shape. Let rise until double in size. Bake at 400 degrees for 7 minutes. Makes 64.