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Herbed Soft Breadsticks

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1-3/4 cups 2% milk
1 egg, lightly beaten
2-1/2 teaspoons canola oil
2 tablespoons plus 1-1/2 teaspoons sugar
2 teaspoons salt
3/4 teaspoon each dried oregano, marjoram and thyme
1/2 teaspoon garlic powder
5 to 5-1/2 cups all-purpose flour
TOPPING:
1 egg, lightly beaten
1 teaspoon salt-free Italian herb seasoning

In a large mixing bowl, dissolve yeast in warm water. Add the milk, egg, oil,
sugar, salt, oregano, marjoram, thyme, garlic powder and 3 cups flour. Beat on
medium speed until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8
minutes. Place in a bowl coated with cooking spray, turning once to coat the top.
Cover and let rise in a warm place until doubled, about 1 hour. Punch dough

Printed from tasteofhome.com Nov 19, 2008

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Herbed Soft Breadsticks cont.

down. Turn onto a lightly floured surface. Roll into a 16-in. x 12-in. rectangle.
Cut into 6-in. x 1-in. strips. Place on baking sheets coated with cooking spray.
Cover and let rise until doubled, about 30 minutes. Brush with egg; sprinkle
with herb seasoning. Bake at 400° for 9-12 minutes or until golden brown.
Remove to wire racks.

Yield: 32 breadsticks.