I got this from the Reiman Publication Best of Country Breads cookbook.
1 teaspoon sugar
1 teaspoon salt, divided
1 package quick rise yeast
2 – 2 1/2 cups flour
2/3 cup warm water (120º – 130º)
1 Tablespoon oil
3 Tablespoons butter
1/2 teaspoon garlic powder
1/4 teaspoon paprika
Italian seasoning or grated Parmesan cheese, optional
In a food processor, combine the sugar, 3/4 teaspoon salt, yeast, and 2 cups flour. Cover and process for 5-10 seconds. While processing, gradually add warm water and oil in a steady stream. Process for 1 minute or until smooth and elastic. Check dough; add 1 or 2 tablespoons of water or flour if needed. Turn onto a floured surface. Roll into a 15 in x 12 in. rectangle. Cut into 12 strips. Fold each strip in half lengthwise; twist each strip several times. Pinch ends to seal. Place 2 in. apart on a greased baking sheet. In a bowl, combine butter, garlic powder, paprika and remaining salt. Brush some over dough. Sprinkle with Italian Seasoning or Parmesan cheese if desired. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 425º for 6-8 minutes or until golden brown. Brush with remaining butter mixture.