Best-Ever Breadsticks

Name: Best-Ever Breadsticks
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 18 breadsticks.
Ingredients: 3 to 3-1/4 cups all-purpose flour; 1 package (1/4 ounce) quick-rise yeast; 1 tablespoon sugar; 1 teaspoon salt; 3/4 cup whole milk; 1/4 cup plus 1 tablespoon water, divided; 1 tablespoon butter; 1 large egg white; Coarse salt

Present these long and thin breadsticks in a tall clear glass alongside an Italian favorite like lasagna or spaghetti.—Carol Wolfer, Lebanon, Oregon

Ingredients

3 to 3-1/4 cups all-purpose flour
1 package (1/4 ounce) quick-rise yeast
1 tablespoon sugar
1 teaspoon salt
3/4 cup whole milk
1/4 cup plus 1 tablespoon water, divided
1 tablespoon butter
1 large egg white
Coarse salt

Directions

Combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk, 1/4 cup water and butter to 120°-130°. Add to dry ingredients; beat on medium speed just until moistened. Stir in enough remaining flour to form a stiff dough.
Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic and let rise in a warm place until doubled, about 30 minutes.
Punch down dough. Pinch off golf ball-size pieces. On a lightly floured surface, roll into pencil-size strips. Place on greased baking sheets 1 in. apart. Cover and let rise for 15 minutes.
Preheat oven to 400°. Beat egg white and remaining water; brush over breadsticks. Sprinkle with coarse salt. Bake until golden, about 10 minutes. Remove from pans to wire racks to cool.

Nutrition 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.

Originally published as Best-Ever Breadsticks in Country Woman November/December 1990