Buttery Oatmeal Breadsticks Recipe

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I grew up on a South Dakota farm and watched my mother bake all the bread for our family of 10. The aroma of freshly baked bread often welcomed us home and is a memory I'll always treasure.
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
MAKES: 24 servings


  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 teaspoon salt
  • 1-1/4 cups water
  • 2 tablespoons butter
  • 1 cup quick-cooking oats
  • Melted butter

Nutritional Facts

1 each: 81 calories, 1g fat (1g saturated fat), 3mg cholesterol, 59mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 2g protein.


  1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients. Beat on high for 3 minutes. Add 1/2 cup flour; beat 2 minutes longer. Stir in oats and enough remaining flour to form a firm 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 1 hour.
  3. Punch dough down. Let rest for 10 minutes. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a 10-in. rope that is 1/2 in. thick. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Yield: 2 dozen.
Originally published as Buttery Oatmeal Breadsticks in Best of Country Breads 2000, p102

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