Parmesan Potato Breadsticks Recipe

Parmesan Potato Breadsticks Recipe
Parmesan Potato Breadsticks Recipe photo by Taste of Home
Publisher Photo

Parmesan Potato Breadsticks Recipe

Be the first to add a review
Publisher Photo
More than 20 years ago, our son was looking through an old, county fair cookbook and came across this recipe. I've made adjustments to it over time, resulting in these soft and tender breadsticks.—Katie Koziolek, Hartland, Minnesota
MAKES:
24 servings
TOTAL TIME:
Prep: 50 min. + rising Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 50 min. + rising Bake: 10 min.

Ingredients

  • 1 tablespoon active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 6 tablespoons mashed potato flakes
  • 6 tablespoons butter, cubed
  • 1/4 cup sugar
  • 3 tablespoons nonfat dry milk powder
  • 3/4 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour
  • 2 tablespoons butter, melted
  • 1 tablespoon grated Parmesan cheese
  • 2 teaspoons sesame seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon kosher salt

Directions

In a large bowl, dissolve yeast in warm water. Add the potato flakes, butter, sugar, milk powder, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Roll each into a 5-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Brush with melted butter. Sprinkle with cheese, seeds and kosher salt. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Parmesan Potato Breadsticks in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p22

Nutritional Facts

1 each: 129 calories, 4g fat (2g saturated fat), 10mg cholesterol, 190mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 tablespoon active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 6 tablespoons mashed potato flakes
  • 6 tablespoons butter, cubed
  • 1/4 cup sugar
  • 3 tablespoons nonfat dry milk powder
  • 3/4 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour
  • 2 tablespoons butter, melted
  • 1 tablespoon grated Parmesan cheese
  • 2 teaspoons sesame seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon kosher salt
  1. In a large bowl, dissolve yeast in warm water. Add the potato flakes, butter, sugar, milk powder, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Roll each into a 5-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  4. Brush with melted butter. Sprinkle with cheese, seeds and kosher salt. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Parmesan Potato Breadsticks in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p22

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forParmesan Potato Breadsticks

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review