Best-Ever Breadsticks Recipe

Best-Ever Breadsticks Recipe
Best-Ever Breadsticks Recipe photo by Taste of Home
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Best-Ever Breadsticks Recipe

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MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 10 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 10 min. + cooling

Ingredients

  • 3/4 cup milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon butter or margarine
  • 1 package (1/4 ounce) quick-rise yeast
  • 1/4 cup warm water (110° to 115°)
  • 3 to 3-1/4 cups all-purpose flour, divided
  • 1 egg white, beaten
  • 1 tablespoon water
  • Coarse salt

Directions

In a saucepan, heat milk, sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water. Combine milk mixture, yeast and 1-1/2 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn out onto a lightly floured surface and 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 30 minutes. Punch dough down. Pinch off golf ball-size pieces; roll into pencil-size strips. Place on greased baking sheets 1 in. apart. Cover and let rise 15 minutes. Combine egg white and water; brush over sticks. Sprinkle with coarse salt. Bake at 400° for 10 minutes or until golden. Yield: about 18 breadsticks.
Originally published as Best-Ever Breadsticks in Country Woman November/December 1990, p35

Nutritional Facts

1 breadstick: 93 calories, 1g fat (1g saturated fat), 3mg cholesterol, 144mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.

  • 3/4 cup milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon butter or margarine
  • 1 package (1/4 ounce) quick-rise yeast
  • 1/4 cup warm water (110° to 115°)
  • 3 to 3-1/4 cups all-purpose flour, divided
  • 1 egg white, beaten
  • 1 tablespoon water
  • Coarse salt
  1. In a saucepan, heat milk, sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water. Combine milk mixture, yeast and 1-1/2 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn out onto a lightly floured surface and 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 30 minutes. Punch dough down. Pinch off golf ball-size pieces; roll into pencil-size strips. Place on greased baking sheets 1 in. apart. Cover and let rise 15 minutes. Combine egg white and water; brush over sticks. Sprinkle with coarse salt. Bake at 400° for 10 minutes or until golden. Yield: about 18 breadsticks.
Originally published as Best-Ever Breadsticks in Country Woman November/December 1990, p35

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