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Soft Breadsticks

 Soft Breadsticks
Once you taste these chewy breadsticks, you'll never want store-bought again. Give potluck-goers a choice by sprinklng with different seeds and seasonings. One batch won't be enough!—Linda Craig, Edmonton, Alberta
14 ServingsPrep: 25 min. + rising Bake: 15 min.


  • 3 teaspoons active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1-1/2 teaspoons sugar
  • 1/4 cup olive oil
  • 1-1/2 teaspoons salt
  • 3/4 cup whole wheat flour
  • 4-1/2 to 5 cups all-purpose flour
  • 1 egg
  • 1 tablespoon water
  • Poppy seeds, sesame seeds, Italian seasoning, coarse salt and/or shredded Parmesan cheese, optional


  • In a large bowl, dissolve yeast in warm water. Add sugar; let stand
  • for 5 minutes. Stir in the oil, salt, whole wheat flour and enough
  • all-purpose 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 1 hour.
  • Punch dough down. Let rest for 10 minutes. Divide into 14 portions.
  • Roll each portion into a 9-in. x 1-in. rope. Place 1 in. apart on
  • greased baking sheets. Cover and let rise for 20 minutes or until
  • doubled.
  • Whisk egg and water; brush over dough. Sprinkle with toppings if

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Soft Breadsticks (continued)

Directions (continued)

  • desired. Bake at 375° for 15-20 minutes. Serve warm. Yield: 14
  • breadsticks.