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Breadsticks with Parmesan Butter Recipe
Breadsticks with Parmesan Butter Recipe photo by Taste of Home

Breadsticks with Parmesan Butter Recipe

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My kids love these nice tender breadsticks, and so down anyone else who tastes them. Any leftovers are great with butter and honey for breakfast the next day. -Elaine Anderson Aliquippa, Pennsylvania
TOTAL TIME: Prep: 25 min. + rising Bake: 10 min.
MAKES:36 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 10 min.
MAKES: 36 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup sugar, divided
  • 2 cups warm water (110° to 115°), divided
  • 3 tablespoons vegetable oil
  • 1 egg
  • 1 teaspoon salt
  • 4-1/2 to 5 cups all-purpose flour
  • 1/2 cup butter, softened
  • 2 tablespoons grated Parmesan cheese
  • 1/4 to 1/2 teaspoon garlic powder

Nutritional Facts

1 serving (1 each) equals 104 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 99 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water. Add the oil, egg, salt, 2 cups flour, and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. 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 40 minutes.
  3. Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.
  4. Bake at 400° for 10-12 minutes or until golden brown. Meanwhile, in a small bowl, cream the butter, Parmesan cheese and garlic powder. Serve with breadsticks. Yield: 3 dozen breadsticks and about 2/3 cup butter.
Originally published as Breadsticks with Parmesan Butter in Taste of Home October/November 2004, p34

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Breadsticks with Parmesan Butter

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Feb. 17, 2016

"These bread sticks are wonderful..The first time I made them, I followed the recipe as written...my grand kids devoured them immediately...I too thought they were a bit on the sweeter side. I made them again yesterday and cut back a bit on the sugar and added fresh finely chopped Italian parsley to the Parmesan butter...Perfecto!!! This recipe is a keeper..."

MY REVIEW
Reviewed Apr. 5, 2011

"Delicious. I didn't bother with making the butter -- just brushed melted butter on the hot breadsticks and then dusted with parmesan. These were a little sweeter than I expected a savory breadstick to be, and could probably have worked just as well with a sweet topping."

MY REVIEW
Reviewed Apr. 21, 2010

"these breadsticks are wonderful! so soft and fluffy, everyone that tried them loved them."

MY REVIEW
Reviewed Mar. 28, 2010

"This is a favorite in our home. I have made these several times because they are a very easy to make bread recipe. I had made the dough one night I was going to serve the breadsticks to company. The weather turned icy and my company couldn't make it. The dough had risen and it makes a lot of sticks. So I thought I would try and make a couple of pizza's out of it instead. Oh my gosh it made a fantasic pizza crust as well. What a tasty and versatile bread recipe. I continue to use this as my pizza dough now. We make this about once a month now and have for years. This recipe will make 3 pizza's. I let it rise punch it down, spread it on the pizza stones with a little cornmeal sprinkle with spices and par bake the crust for about 10 minutes before adding the toppings. Then we add the toppings, bake 1 and freeze 2. It is the best homemade pizza ever!"

MY REVIEW
Reviewed Jun. 12, 2009

"Best breadsticks I have ever made and I have tried many recipes. I will not have to try any more because this is the one! Instead of serving with the garlic butter, I spread the butter on top of the breadsticks when they first came out of the oven and then sprinkle with garlic salt and Parmesan cheese."

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