Light and tender breadsticks are coated with a Parmesan butter.
Photo Updated April 2013
These breadsticks were originally posted with the Herb Tortellini Salad.
I wanted some nice, soft, tender breadsticks to go along with the salad. I found this recipe on allrecipes.com and decided to try it out. It was very easy, even without a mixer, but I did have to add at least an extra cup of flour. I don’t know what I was thinking when I cut them, though. The recipe says that it makes 36 breadsticks, but I only ended up with 20-something. They were very LARGE breadsticks!! It would have been better if I would have cut them smaller, though, because the bottoms on some of them were still a bit underdone. But I would have to say, not a bad job for my first time! They were just what I was looking for – very light and tender. The only problem with this recipe is that it is not easy to cut down because it only requires one egg for the whole recipe. This is a lot of breadsticks for 2 people!!
- 2 (.25 ounce) packages active dry yeast
- ½ cup sugar, divided
- 2 cups warm water (110 degrees to 115 degrees), divided
- 3 tablespoons vegetable oil
- 1 egg
- 1 teaspoon salt
- 5½ cups all-purpose flour
- ½ cup butter, softened
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon garlic powder
- In a large bowl, or the bowl of a stand mixer, dissolve the yeast and 1 tablespoon of the sugar in 1 cup of the warm water. Add in the oil, egg, salt and 2 cups of the flour, the remaining sugar and remaining water. Beat the mixture until smooth. Continue adding flour until it is soft and tacky but not sticky. If using a mixer, change to the dough hook and knead until it is smooth and elastic. If not using a mixer, turn out onto a floured surface and knead until smooth and elastic.
- Place the dough in a greased bowl, turn over to coat, cover, and let sit until doubled, about 40 minutes (depending on the temperature of the room).
- Punch the dough down. On a floured surface, cut the dough in half. Working with one piece at a time, roll the dough out, then use a pizza cutter to cut the dough into 18 pieces. Twist each breadstick and place on a greased baking sheet, 2 inches apart. Continue with the remaining dough. Cover the dough and let rise until doubled, about 25 minutes.
- Preheat the oven to 400F. Bake for 10-12 minutes, or until golden brown.
- Meanwhile, in a small bowl, cream the butter. Add in the Parmesan cheese and garlic powder. Brush the Parmesan butter over the breadsticks as soon as they come out of the oven.
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