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Soft Onion Breadsticks Recipe

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Soft Onion Breadsticks from filed editor Maryellen Hays of Wolcottville, Indiana are golden and chewy.

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Soft Onion Breadsticks Recipe

Prep: 30 min. + rising Bake: 20 min.

Yield: 32 Servings

30 20 50

Ingredients

3/4 cup chopped onion
1 tablespoon canola oil
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/4 cup butter, softened
2 eggs
1 tablespoon sugar
1-1/2 teaspoons salt
3-1/2 to 4 cups all-purpose flour
2 tablespoons cold water
2 tablespoons sesame seeds
1 tablespoon poppy seeds

Directions

In a small skillet, saute onion in oil until tender; cool. In a large bowl, dissolve yeast in warm water. Add the milk, butter, 1 egg, sugar, salt, and 1 cup flour. Beat on medium speed for 2 minutes. Stir in onion and enough remaining flour to form a soft dough.
Turn onto a 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 1 hour.
Punch dough down. Let stand for 10 minutes. Turn onto a lightly floured surface; divide into 32 pieces. Shape each piece into an 8-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise for 15 minutes.
Beat cold water and remaining egg; brush over breadsticks. Sprinkle half with sesame seeds and half with poppy seeds. Bake at 350° for 16-22 minutes or until golden brown. Remove to wire racks. Yield: 2 dozen.

Nutritional Analysis: 1 breadstick equals 81 calories, 3 g fat (1 g saturated fat), 18 mg cholesterol, 132 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Soft Onion Breadsticks in Taste of Home October/November 2001, p13

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Soft Onion Breadsticks

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Reviewed on Nov. 01, 2010 by katlaydee3

Loved these breadsticks!

Reviewed on Dec. 14, 2009 by eye_lady

I made these with soup, and my family gobbled them up! I would add more onion, and will when I make these again. My dough took longer to rise, but it was a simple and delicious recipe.