Time 30m Yield 2 dozen. Number Of Ingredients 9 Steps:
Combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk, 1/4 cup water and butter to 120°-130°. Add to dry ingredients; beat on medium speed just until moistened. Stir in enough remaining flour to form a stiff dough., Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., Punch down dough. Pinch off golf ball-sized pieces. On a lightly floured surface, shape each into a 6-in. rope. Place on greased baking sheets 1 in. apart. Cover and let rise for 15 minutes., Preheat oven to 400°. Beat egg white and remaining water; brush over breadsticks. Sprinkle with coarse salt. Bake until golden, about 10 minutes. Remove from pans to wire racks to cool.
Time 1h30m Yield 16 breadsticks Number Of Ingredients 9 Steps:
Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes. Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes. Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
Yield 12 servings Number Of Ingredients 8 Steps:
Add the warm water to a large bowl with the melted butter, sugar and yeast. Stir to help the yeast dissolve and let the mixture sit for 5 minutes, or until it becomes foamy on top. Add in the flour and salt (optional) to the yeast mixture. Use a mixing spoon to incorporate the wet and dry ingredients until it comes together into a sticky ball. Cover the dough with a towel and place in a warm part of your kitchen. Let rise for 1½ hours, or until it doubles in size. Remove the risen dough from the bowl and knead on the counter with extra flour until the dough becomes smooth on the surface and no longer sticky. Preheat the oven to 400°F/200°C. With a rolling pin, flatten the dough until it’s about a 7x12 inch (18x30 cm) rectangle, and slice into 12 strips. If you don’t have a rolling pin, you can cut the dough into 12 portions and roll each into 7 inch (18 cm) logs with your hands. Place the dough on parchment paper-lined baking sheets with cooking spray. Brush melted butter and sprinkle garlic salt on the dough. Bake the breadsticks for 15 minutes or until golden brown. When the breadsticks come out of the oven, serve immediately, or cool and store in the freezer for up to 6 months to eat at a later date. Enjoy!
Time 1h35m Yield 18 Number Of Ingredients 10 Steps:
Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes. Grease a baking sheet. Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes. Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough. Bake in the preheated oven until golden brown, 10 to 12 minutes. Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.
Time 2h35m Yield 8 Number Of Ingredients 9 Steps:
Dissolve sugar and yeast in 1 cup plus 1 tablespoon warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Combine flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix 2 tablespoons butter into flour mixture until incorporated. Pour yeast mixture into flour mixture and knead dough using the dough hook attachment until smooth and elastic, about 10 minutes. Place dough in a container and cover container with a towel or plastic wrap; let stand until doubled in size, 1 to 1 1/2 hours. Line a baking sheet with parchment paper. Divide dough into 2-ounce portions and roll into 7-inch long sticks. Arrange sticks on the prepared baking sheet; cover with plastic wrap and let stand until dough doubles in size, 1 to 1 1/2 hours. Preheat oven to 400 degrees F (200 degrees C). Remove plastic wrap from dough. Bake in the preheated oven until breadsticks are golden brown, 10 to 12 minutes. Brush each breadstick using 2 tablespoons melted butter; top with garlic salt.
Time 2h15m Yield 32 huge breadsticks Number Of Ingredients 7 Steps:
In a large bowl, dissolve yeast in 1 cup of water with sugar. Let stand 5 minutes. Add the rest of the ingredients except the butter. Stir into dough and knead until smooth and elastic and slightly sticky (I use a heavy- duty mixer). Place in greased bowl, cover and let rise until double, about 1 hour. Punch down. Divide dough in half. Roll one half dough out into a 12 x 18 inch rectangle on a floured surface. Brush with melted butter. Cut dough in half vertically, and then cut horizontally into 8 strips (16 bread sticks from one half of dough). Repeat this same step with other half of dough. You should have 32 bread sticks all together. Now at this point you can do the following variations:. Cheesy Bread Sticks: Press buttered side down of breadstick in freshly grated Parmesan cheese. Twist bread stick multiple times and lay out on parchment lined cookie sheets. (I do about 8 to a pan-parchment necessary so the cheese won’t stick to the pan). Cover and let rise 30 minutes or until double in bulk and then bake. After baking, brush with remaining melted garlic butter. Garlic Butter Bread Sticks: Twist bread sticks that have already been spread with garlic butter mixture. Place on greased baking sheet and let rise 30 minutes. After baking, brush again with melted garlic butter. Herb & Cheese Breadsticks: Use plain melted butter to spread on dough, then sprinkle bread sticks with Parmesan cheese and Salad Supreme. Place on sprayed baking sheets and let rise 30 minutes before baking. Brush again with remaining melted butter after baking. Pizza Breadsticks: Let buttered bread sticks rise on parchment lined baking sheets 30 minutes. Spread with pizza sauce and place pepperoni on top. The last 5 minutes of baking add shredded cheese. Cinnamon Sugar Breadsticks: Dip bread sticks in 1 stick melted of butter (skip the brush with melted butter step). Roll in a mixture of 2 cups brown sugar and about 1 Tbsp cinnamon (might need more sugar mixture depending on how much you use). Twist and let rise on parchment lined baking sheets. Bake. *Spray pans or use parchment paper and cover lightly while rising. **Let bread sticks rise 30 minutes before baking. ***Note all bread sticks will be cooked 15 to 18 minutes at 350° or until lightly browned.
Time 1h10m Yield 18 breadsticks, 9 serving(s) Number Of Ingredients 9 Steps:
In saucepan, heat milk, sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water. Combine milk mixture, yeast and 1 1/2 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic, abut 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minute Punch down dough. Pinch off golf-ball sized pieces and roll into pencil size strips. Place on greased baking sheets 1 inch apart. Cover and let rise 15 minutes. Combine egg white and water; brush over sticks. Sprinkle with coarse salt if desired. Bake at 400* for 10 minutes or until golden.
Time 40m Number Of Ingredients 10 Steps:
In the bottom of your mixer (I used a KitchenAid mixer), mix together water, sugar, and yeast using your dough hook attachment. Let it rest for 5 minutes. Add in the salt and flour and mix until it’s all incorporated. Mix on high speed for 5 minutes, then let dough sit and rest for 5 more minutes. Melt the butter and pour half into the bottom of a large baking sheet (I used a cookie sheet that was 17"x 10"x 1"). Spread the butter around the entire pan using a spatula. Place the bread dough in the center of the pan and let it sit for a few minutes. Spread the dough out (I just used my hands) to the edges of the pan. Pour the rest of the melted butter on top of the breadsticks and spread evenly using a spatula. Sprinkle your favorite seasonings on top. For this, anything goes - I use a combination of my favorite seasonings that I have in my pantry (garlic powder, oregano, thyme). Sprinkle your seasonings all over the butter, then top with some fresh shredded Parmesan. Using a pizza cutter, cut your dough into small breadsticks (doing this before they cook makes it so easy to cut up after they cook). I did rows of 3 x 12 and got 36 breadsticks. You can make these as long or short as you want. Stick these breadsticks in a preheated oven at 170 degrees and cook for about 8 minutes (they should rise about an inch during this time). Turn up your oven to 350 degrees (while your breadsticks are still in there - they will continue to bake while the oven preheats) and bake breadsticks for 12-15 more minutes or until they start to turn golden. Remove from oven and let cool for a few minutes, then follow the indentations using a pizza cutter to cut the breadsticks.
