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Breadsticks Jenga

These breadsticks have little oil, so it's quite nice for anyone keeping an eye on fat intake. A dear friend gave me the recipe.

16 ServingsPrep: 30 min. + rising Bake: 10 min./batch + cooling

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
1/4 cup olive oil
3-1/4 teaspoons sugar
1 teaspoon salt
3 cups all-purpose flour
1 egg yolk
1 tablespoon water
1 tablespoon sesame seeds

Directions

In a large bowl, dissolve yeast in warm water. Add the oil, sugar,
salt and 2 cups flour. Beat on medium speed for 3 minutes or until
smooth. Stir in enough remaining flour to form a soft dough (dough
will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into
fourths. Cut each portion into eight pieces; roll each into a 5-in.
rope. Place 2 in. apart on greased baking sheets. Cover and let rise
until doubled, about 30 minutes.
Beat egg yolk and water; brush over breadsticks. Sprinkle with sesame
seeds. Bake at 350° for 8-10 minutes or until golden brown.

2 of 2

Breadsticks Jenga (continued)

Directions (continued)

Remove to wire racks to cool.
To build game tower, place three breadsticks about 1/2 in. apart and
parallel to each other on a serving board. Stack three breadsticks
at right angles to the previous layer; repeat layers six times.
Serve remaining breadsticks separately. Yield: 32 breadsticks.

Nutrition Facts: 1 serving (2 each) equals 126 calories, 4 g fat (1 g saturated fat), 13 mg cholesterol, 149 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.