Best Ever Breadsticks

Name: Best Ever Breadsticks
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 dozen.
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 delicious breadsticks alongside an Italian favorite like lasagna or spaghetti. They're an attractive and edible addition to the table setting! —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 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, shape each into a 6-in. rope. 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: 69 calories, 1g fat (0 saturated fat), 2mg cholesterol, 108mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

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

Reviews

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Average Rating:

Vera

Jan 31, 2019

These were really good, but I did have to make a few changes. I was out of milk and so used heavy whipping cream diluted with water (half and half to make 3/4 c) and added garlic and increased the salt to 1 Tbsp. Out of butter, I subbed for an equal amount of olive oil ( like I would for pizza dough) . Also rather than using instant yeast, I used regular since I had a morning. Just before putting them in the oven for lunch, I brushed with the egg white and sprinkled with Italian herbs. They were very soft, fluffy and oh so good! We just ate them with a side of from-scratch marinara for dipping, made two days prior for mini pizzas. Perfect snack! I got 15 and they were done in 12 minutes at 400.