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Herbed Breadsticks

Herbed Breadsticks
Growing up, my children loved Italian food. Now my grandchildren are enjoying these breadsticks as special treats. -Jeanne Collevechio, Ft. Pierce, Florida
6 ServingsPrep: 15 min. + rising Bake: 15 min.

Ingredients

  • 3/4 to 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/3 cup milk
  • 2 tablespoons butter
  • 1 egg
  • 1/2 cup shredded Monterey Jack cheese
  • Additional butter, melted, optional

Directions

  • In a large bowl, combine 1/2 cup flour, cornmeal, yeast, garlic salt,
  • basil and oregano. In a saucepan, heat milk and butter to
  • 120°-130°. Add to dry ingredients; beat just until
  • moistened. Add egg; beat until smooth. Stir in cheese and enough
  • remaining flour to form a soft dough (do not knead). Cover and let
  • rest for 15 minutes.
  • Divide dough into six pieces; roll each piece into a 7-in. rope.
  • Place on a greased baking sheet. Cover and let rise in a warm place
  • for 30 minutes.
  • Bake at 375° for 14-16 minutes or until golden brown. Brush with
  • butter if desired. Yield: 6 breadsticks.
© Taste of Home 2012

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Herbed Breadsticks (continued)

Nutrition Facts: 1 serving (1 each) equals 170 calories, 8 g fat (5 g saturated fat), 56 mg cholesterol, 258 mg sodium, 18 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2012