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Breadsticks Jenga

 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


  • 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


  • 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.
Nutritional 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.