Bacon Onion Breadsticks Recipe

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Bacon Onion Breadsticks Recipe

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With a delicious blend of bacon, butter and onion, these soft breadsticks are hard to resist. Our family enjoys them with soup and salad.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

Ingredients

  • 2 tablespoons active dry yeast
  • 2 cups warm milk (110° to 115°), divided
  • 1 teaspoon sugar
  • 1/2 cup butter or margarine, melted
  • 1-1/4 teaspoons salt, divided
  • 5-1/2 to 6 cups all-purpose flour
  • 1 pound sliced bacon, diced
  • 1 medium onion, chopped
  • 1/4 teaspoon pepper
  • 1 egg, beaten
  • Coarse salt

Directions

In a mixing bowl, dissolve yeast in 1 cup warm milk. Add sugar; let stand for 5 minutes. Add butter, 1 teaspoon salt and remaining milk; mix well. Stir in enough 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 1-1/2 hours.
Meanwhile, in a skillet, saute bacon and onion until bacon is crisp; drain. Add pepper and remaining salt. Cool completely. Punch dough down. Turn onto a floured surface; knead bacon mixture into dough. Roll dough into a 14-in. square. Brush with egg; sprinkle with coarse salt. Cut dough in half lengthwise and in thirds widthwise. But each section into six strips. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 dozen.
Originally published as Bacon Onion Breadsticks in Best of Country Breads 2000, p99

Nutritional Facts

1 each: 130 calories, 5g fat (3g saturated fat), 18mg cholesterol, 183mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 4g protein.

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  • 2 tablespoons active dry yeast
  • 2 cups warm milk (110° to 115°), divided
  • 1 teaspoon sugar
  • 1/2 cup butter or margarine, melted
  • 1-1/4 teaspoons salt, divided
  • 5-1/2 to 6 cups all-purpose flour
  • 1 pound sliced bacon, diced
  • 1 medium onion, chopped
  • 1/4 teaspoon pepper
  • 1 egg, beaten
  • Coarse salt
  1. In a mixing bowl, dissolve yeast in 1 cup warm milk. Add sugar; let stand for 5 minutes. Add butter, 1 teaspoon salt and remaining milk; mix well. Stir in enough 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 1-1/2 hours.
  2. Meanwhile, in a skillet, saute bacon and onion until bacon is crisp; drain. Add pepper and remaining salt. Cool completely. Punch dough down. Turn onto a floured surface; knead bacon mixture into dough. Roll dough into a 14-in. square. Brush with egg; sprinkle with coarse salt. Cut dough in half lengthwise and in thirds widthwise. But each section into six strips. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 dozen.
Originally published as Bacon Onion Breadsticks in Best of Country Breads 2000, p99

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