Tuesday, September 24, 2013

Delicious and EASY Breadsticks

Hello, again!  Now that it is Fall, and all of my kids are in school all day long, I am hoping to have more time to keep posting and sharing on this blog.  ; )

I was scrolling through all my posts looking at a few that got stalled in the "draft" stage, and I came across this one.  I guess I uploaded the pictures and never got around to typing up the recipe.  

You will want to try these.  They are SO easy.  And SO good.

The best thing about these is that they can be done so quickly.  You can go from start to finish in about 45 minutes...with most of that time involving no work from you since the dough will be rising or baking.

Here's how to do it....
Warm up 1 1/2 cups water in a small bowl in the microwave.  Add 1 T yeast and stir.  Sprinkle 2 T sugar over the top and stir again.  

In a large bowl or mixer, combine 3 cups flour and 1 1/2 tsp salt.  Add the yeast mix and stir well.

While that starts to rise, cut up 1/3 -1/2 cup butter on a cookie sheet and place in the oven with the oven  either on warm.  Set a timer for 3-5 minutes so you don't end up burning the butter.  ; )  Take the butter out of the oven and sprinkle on garlic and parmesan cheese to your taste.  You can also sprinkle on herbs like Italian Seasoning, Oregano, Basil, etc. (I use the herb mix that I always have on hand for dipping our Italian bread in.  You can find it here.)

After the 10 minutes, roll out the dough into a rectangle and cut into strips (I cut them on the shorter side of the rectangle.)  

Take one strip and coat both sides in the butter.  If the dough is pretty stretchy, I like to stretch each one a bit and fold in half and twist...as shown below.  Or you can keep them straight and just lay them on the cookie sheet.  Repeat with all remaining breadsticks.  My recipe normally makes about 15-16.

Let rise for 10-15 more minutes while you preheat your oven to 350*.

Bake for 15-17 minutes until  just barely browned.  You don't want to overcook these.  And the longer you can let them rise, the thicker they will be and the softer they will end up being.

These are SO simple to make.  They are my favorite thing to make when we have company coming because it is the easiest homemade bread, EVER!!


  1. Okay! I will have to try this!! Have you tried it with whole wheat?
    Thanks for the recipe!

    1. I only use whole wheat flour. I grind our own flour from Hard White Wheat. I just find that when I use whole wheat, I need to be careful to add a little less flour, to let the dough be a little softer or stickier and also not to over bake at all. Both of those things help it stay soft. I really like the white wheat flour over what I used to buy at the store.