Combine the flour, yeast, salt, sugar, garlic powder, and dry milk in a stand mixer or large bowl. Mix everything with a wooden spoon and then add the water and oil to the dry ingredients.

Stir until the dough comes together into a shaggy mass. Take the mixing bowl to the mixer, attach the dough hook, and knead at a medium to low speed until the dough is smooth and elastic. The dough is ready when it pulls away from the sides of the bowl. If the dough is sticky and sticks to the sides of the bowl, add more flour, one tablespoon at a time, until the dough leaves the sides of the bowl. This will take approximately 5-7 minutes. You can knead the dough by hand, which will take approximately 7–10 minutes.

Transfer the dough to a lightly oiled bowl and cover it with plastic wrap. Allow the dough to rise in a warm place for 1-2 hours, or until it has doubled in size.

Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 2 pieces. Divide one-half into 12 pieces, roll each piece into an 8-inch log, and twist the dough as shown in the photo. Take each strip, roll it into a twist, and lay it on a parchment-lined baking sheet. Continue until all the dough is shaped.

Cover the shaped twists and let them rise for 20–30 minutes, until puffy.

Preheat oven to 375°F (190°C). Bake the bread twists for 15–18 minutes, or until lightly golden brown on top.

While the twists are baking, stir together the melted butter, minced garlic, and Italian seasoning.

Brush the warm twists generously with garlic butter as soon as they come out of the oven. Sprinkle with Parmesan and fresh parsley if desired.