Great with salad or soup, these Italian-style breadsticks have a mild fennel taste. Field editor Joan Hallford of North Richland Hills, Texas also likes to serve them with spaghetti or lasagna. “I freeze leftovers for later use,” she notes.
"I started make these rolls in the 1960s because my children liked their meat or cheese separate from their bread," explains Ruthelaine Hoolsema of Grand Rapids, Michigan. "Sometimes I add poppy seeds or use rye flour instead of wheat flour and add caraway seeds."