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Breadsticks with Parmesan Butter

 Breadsticks with Parmesan Butter
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
36 ServingsPrep: 25 min. + rising Bake: 10 min.


  • 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


  • 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.
  • 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.
  • 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

2 of 2

Breadsticks with Parmesan Butter (continued)

Directions (continued)

  • greased baking sheets. Cover and let rise until doubled, about 25
  • minutes.
  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.