Breadsticks with Parmesan Butter
My kids love these nice tender breadsticks, and so down anyone else who tastes them. Any leftovers are great with butter and honey for breakfast the next day. -Elaine Anderson Aliquippa, Pennsylvania
My kids love these nice tender breadsticks, and so down anyone else who tastes them. Any leftovers are great with butter and honey for breakfast the next day. -Elaine Anderson Aliquippa, Pennsylvania
Incredible. I halved the recipe (17 servings) and used one egg (instead of a half egg which the halved recipe suggests) and they turned out amazing. The lightest and fluffiest breadsticks ever. They definitely rival Olive Garden's! I will be tweaking the topping mixture a bit. I want more garlicky zip. I added some italian seasoning to the mix to make them look extra pretty. They were AmaZinG. I will be making these the rest of my life-thank you thank you! O, and for what it's worth- I am a very experienced bread/roll baker. I know good bread!Read More
I guess these were not what I thought them to be in the first place. I was looking for some breadsticks such as the olive garden ones, but after i took my first bite i knew there was something wrong, too sweet! I dont want to be too harsh, but the sugar was just a no no for me.Read More
Incredible. I halved the recipe (17 servings) and used one egg (instead of a half egg which the halved recipe suggests) and they turned out amazing. The lightest and fluffiest breadsticks ever. They definitely rival Olive Garden's! I will be tweaking the topping mixture a bit. I want more garlicky zip. I added some italian seasoning to the mix to make them look extra pretty. They were AmaZinG. I will be making these the rest of my life-thank you thank you! O, and for what it's worth- I am a very experienced bread/roll baker. I know good bread!
YUMMY made from scratch breadsticks! I ended up using closer to 5 1/2 or 6 c of bread flour. Instead of making the Parmesan butter, I added 1/2c grated Parm cheese, 3/4t Italian seasonings, and 1t garlic powder to the dough. These were AMAZING & I know I'll be making them again! Thanks!
Oh wow- I loved these!! I cut the recipe in half (18 servings) and used only the egg yolk. I also subbed one cup of the AP flour with white whole wheat flour. I tried adding as little flour as possible while kneading them, but the dough was impossible to work with. I probably added around 1/2-3/4 cup extra. I also added about 1 tsp. of Italian seasoning to the dough. As they were baking, I melted 2 tsp. butter and added a few sprinkles of garlic salt to that. I brushed this mixture over the breadsticks as soon as they came out of the oven, and then topped them with shredded parmesan. These were soooo good, light and fluffy, and flavorful!! We had these for dinner tonight with a green salad. They were popular with the whole family.
These were great! We loved them! However, I changed a couple of things. I used whole wheat flour, and needed quite a bit more than the recipe called for. Rather than make the parmesan butter, I just brushed the sticks with olive oil and sprinkled on the parmesan, garlic powder and some coarse salt before baking.
Perfect as is, although I have changed the recipe by over time. I halve the recipe using one whole egg, and substitute one cup AP floud with whole wheat. Definately a keeper! Also, I brush all the butter mixture on before baking. And I mix the dough in my bread machine.
THESE ROCK! They are the perfect taste and texture- we LOVED them. I made extra to freexze for later. I also spread hald of the butter mixture on before baking and then put the remaining on right after I took them out of the oven! These will be a favoirtie for years to come!!!
These were excellent. I, too, had to add more flour. I tried to work with it as is, but it was way too sticky to knead. I probably added an extra cup of flour, but they turned out wonderful! Just what I was looking for! I brushed the parmesan butter on the breadsticks as soon as they came out of the oven. The only thing I don't like is that this recipe can't be halved easily. This makes a ton of breadsticks!
Very tasty but iIt was really hard to work with this dough. My sticks looked lumpy and out of shape.
Awesome! I made these for dinner while in Italy over the holidays, they were a hit with the manicotti. I did add some garlic and parmesean to the dough for a little more flavor. All 36 breadsticks were devoured in one night! No left overs. Great recipe!
These are very good. The second time I made them I cut the recipe in 1/2 though because it makes so many...everyone who stopped over that day went home with a few breadsticks ;-)
Easy, yummy recipe. I did have to use a bit more flour and baked them closer to 15 minutes. I whipped them up in my Kitchanaid to avoid hand kneading and they were fabulous.
These breadsticks are sooo good. I had to add alot more flour. So many others have asked for the recipe. Going to make this again and again.
These breadsticks are so so so soft and yummy...my husband and I can't get enough of them. I cut the recipe in half and used a full egg and it worked out great. It reminds me of the dinner roll recipe my grandma used to make. I will try that sometime, too. I didn't use the topping, as I was serving this with a soup, but next time I will be sure to try that too. Thanks for a great recipe!
Made these tonight to accompany a homemade pizza. I made half the recipe, and got 18 evenly sized breadsticks by weighing the portions out to 1.5 oz each after I punched the dough down after the 1st rise. There are only 2 of us, so I only shaped 6 of them, and rolled the other ones into balls and put in the freezer on a greased cookie sheet. Once their frozen I'll store them in a freezer bag so I just have to pull out the amount we need, let them defrost, and then proceed with the shaping, 2nd rise, and baking of them. Instead of serving the parm butter as a dipping sauce, I melted the butter and mixed it with the garlic powder, then brushed this on top of the breadsticks right before baking them, and sprinkling them with the parm cheese. Next time I'll do this, but also make some to serve as a dipping sauce with them. I gave the recipe 4 stars only because next time I will use bread flour instead of AP because I felt the crumb was too soft and light. I like chewier breadsticks.
I loved this recipe!! Very yummy!! I followed what LillyZAckMom said and they turned out sooo good! Very flavorful. I didn't serve them with the butter, I made my own marinaria dipping sauce. Will definately make again!
Wow!! Made just as directed. Next time I wouldn't make as much butter, but everything else was GREAT!!!!
The bredsticks were amazing, but the butter was pretty bland
Great basic bread recipes. I cut it in half and found I had to add a bit more flour to get the dough workable, but the bread was sooo fluffy. Great texture.
You need to make these! The texture is amazing! Soft and chewy breadsticks! My only suggestion is to add garlic powder or some other seasoning to the breadsticks if you plan to make these without the butter sauce. They are a bit bland without anything. This is the best breadstick recipe on this site.
Amazing. I have been on the search for a good breadstick recipe and THIS is it.
These were great breadsticks! I halved the recipe since it makes a lot. These breadsticks turned out so light and fluffy and had wonderful flavor! No dipping sauce needed! The only thing I did differently was when making the garlic butter I brushed it on the breadsticks when they were finished and sprinkled them with the parm. cheese instead of using it as a dipping sauce. I also liked them sprinkled with a little garlic salt and italian seasonings. We didnt eat them all for dinner the first night. So I tightly sealed them in a plastic bag and reheated them in the oven the next night and they were still soft, fresh, and fluffy like they had just been baked. Thanks for this excellent recipe! I will be making these breadsticks many many more times!
These were magnificent! It was my first time working with bread in general and they turned out great! Will definitely make more. :)
I love these breadsticks, but I gave the recipe 4 stars because I had to add way more flour to make the dough dry enough to handle. I mixed them in my stand mixer and just kept adding flour until the dough pulled away from the bottom. It was probably more than a cup extra. They are fairly sweet, so you could cut the sugar down, but several people told me they liked the sweetness.
I made a half batch and coated some with olive oil and garlic powder before baking. Those were better than the plain ones. These were a lighter, fluffier, sweeter breadstick than I wanted. Still, they were ok and I was pleased with how easy the recipe was.
Very nice! I halved the recipe and spent a few minutes boggled about how to put in 1/2 an egg, before I just finally put the whole thing in and prayed. Aside from my novice hands at making bread sticks, they turned out ugly, but tasted beautifully. I brushed them with the Parmeasn butter fresh out of the oven. I will probably add some Italian seasoning to the dough next time I make these to kick the flavor up a bit.
Absolutely fantastic!! I halved the recipe and used a whole egg like another reviewer did. I also followed her advice and added some Italian Seasoning to the dough, then right out of the oven I brushed with melted butter seasoned with Johnny's Garlic Spread (it's powder) and sprinkled parmesan on top....perfect! Oh and I would suggest making the sticks half the size instructed. The ones that I didn't do that to were like loaves of bread!!! But I did let them rest a lot longer:) Thank you!!!
Easy, versatile recipe! I used a pizza cutter to cut the dough. Made quick work in dividing it up. I have made these with a parmesan cheese topping and with a cinnamon sugar topping. They are delicious either way!
My very picky family loved these!
Made these for the first time. Excellent! I had to add a little more flour to make it less wet, but then they turned out perfectly. Whole family loved them! Putting this in my recipe book for sure. Thanks for sharing!
I love this recipe! I add 2TBS of dried italian seasoning to the dough before it rises for extra flavor.
The dough rose beautifully resulting in light and fluffy breadsticks. I used instant yeast, so no proofing was needed. I simply added the first 6 ingredients and 2 cups of flour to my mixing bowl. After mixing, I began adding 1/2 cup of flour at a time until the dough clung to my dough hook and cleaned the sides of the bowl. It has taken 5-6 cups of flour each time I have made these. To add a little more flavor and flare, I brushed the breadsticks after the second rise, just prior to baking with the butter mixture plus 1/4 teaspoon extra garlic powder. I then sprinkled them with coarse sea salt. After baking, I brushed the warm breadsticks with a similar mixture of butter, Parmesan cheese, and garlic powder with dry basil and oregano added. They were herby and wonderful served with lasagna, spaghetti, or any other Italian dish.
These are amazing! We had company over for dinner last night and everyone had atleast 2. I added probably about 2 extra cups of flour. The dough was a little sticky, but easy to work with. I put all ingredients in my mixer until combined, then let mix for an extra 2 - 3 minutes. I also had extra, so I put dough in freezer. Last time I did this, I defrosted them, let them rise, then baked as usual. They were just as good as the first time!!
Awesome breadsticks! So soft and delicious! I followed the recipe exactly but skipped the parmesan butter. Instead I brushed some butter over the top of each breadstick before baking. Yum!
Came out perfect. Halved the recipe. I didn't add flour to the bowl, but made sure that my surface had thick layer of flour before started kneading. If the dough is lumpy, just keep kneading.
i give it a 4 because of all thing involving yeast & rising ... THIS is the only thing that actually did rise ( yes all my previous yeasts were alive and well) and produced an OH so LIGHT bread! however the taste of the bread is ehh reallly not much of a flavor at all, thank god for spicy garlic butter!
My family loved these! Very tender. I added garlic powder and Mrs dash to the dough. Also had to add a bit more flour that what was called for. Will become a regular around here!
Ran out of white flour while mixing- so subsitituted about 1/2 whole wheat. Breadsticks were good but bland. Garlic butter good, but strange to have on the side. Will make again, but will probably put the garlic butter on top before baking.
Fan-FREAKIN'-tastic!! I have never made breadsticks before but will be making these often! These were perfect with chicken fettuccine alfredo and a green salad.
I make bread sticks all the time. I have tried many different recipes. This one is the best one I have ever made. Everyone loves them. I don't follow the mixing instructions. I just all of the ingredients into the bread machine and it turns out great every time. I have always had to add a 1/2-1 cup extra flour. I also put the butter mixture over the top. These are so light and fluffy. EXCELLENT!
I substituted the oil with melted butter, and used about 3/4 cup more flour when kneading. I also had the bowl on top of the stove with the oven on and it doubled in about thirty minutes! Instead of the topping it gives, i just melted about 2/3 of a stick of butter and added a tsp of garlic powder, a couple pinches of italian seasoning and some salt and brushed it on before baking and let them rise for just about 10 minutes. Took about 13-14 minutes for mine. Everyone absolutely raved about these. Amazing!! :)
Great easy recipe! Quick too!!!! thanks so much :)
These turned out great, but I had to add a lot more flour
I have been making these for years. They are a huge hit and people always ask me to make them. I make them and hand them out to the neighbors. Several people have asked for the recipe, but my greatest compliment was my grandpa telling they were better than my grandma's. Sshh, don't tell grandma.
I've made these twice now, and both times they were perfect! I stuffed some of them with mozzarella and some with mozzarella and ham, and they were delicious. I coated some plain ones in cinnamon sugar before baking, and they were also delicious.
This recipe was the best ever. The only change I had to make was to use more flour about 61/2 cups instead of 41/2 cups
These breadsticks are awesome! I've never had alot of success with yeast breads but these were very easy to make and turned out great. I did need more flour than was called for but I expected that after reading the other reviews. I added some Italian Seasoning to the dough and I brushed the Parmesan Butter on top of half of them before I baked them, leaving the other half plain. I served them with homemade pizza and we dipped them in pizza sauce and the remaining butter mixture. They are like little loaves of bread!! I served the plain ones for breakfast this morning with jelly! Yummy! I also used some of the dough to make dinner rolls for tonights dinner. I just formed the dough into balls instead of sticks and put them into a greased pie plate to rise then baked them. They came out perfect!! They baked all the way through and the sides were touching. Next time I make these as breadsticks I might try to bake them in a sheet and cut them apart after cooking so I can sprinkle them with mozzerella and cheddar cheese without getting it all over my cookie sheets. I will make these often!! A great recipe!!
I guess these were not what I thought them to be in the first place. I was looking for some breadsticks such as the olive garden ones, but after i took my first bite i knew there was something wrong, too sweet! I dont want to be too harsh, but the sugar was just a no no for me.
Used extra flour than stated but was able to handle the double without ruining the texture.
What an AMAZING recipe! I also followed previous reviews and halved the recipe but used a whole egg. Turned out fabulous! The only change I made was more garlic (way more!) added to the butter which I brushed on them while still hot. Will definitely be making these time and again!
Excellent recipe! I added italian seasonings to the dough, because I served it with spaghetti. I will be making this again.
These make your average, everyday, versatile breadstick. Nothing fancy here. If you are looking for a breadstick to dip, these are great. I made these to serve with Classic She Crab Soup from this site. Instead of making the parmesan butter, I added garlic powder and parmesan to the dough.
The texture is excellent on these, but without any sort of butter/flavoring, they're pretty bland. With my second batch, I spread some Parmesan butter onto them before baking and again when they were done. Yum!
Excellent. Best breadsticks I've ever personally made. I thought I added too much flour, but they turned out very light and fluffy. Great flavor, too.
I didn't care for this recipe.
Oh my gosh, these are sooo good! This was my second attempt at making breadsticks and these were way better than the first recipe I tried! I added a heaping TB of minced garlic and about a tsp. of Italian Seasoning for additional flavor. Then I brushed the butter/parm mixture on the breadsticks before baking them, instead of using it for dipping. The texture seriously was just like olive garden. I did have to add a lot more flour because the dough was so sticky, but I made sure not to add too much (I don't bake a lot of breads, but I think not adding too much flour is the key!) I also replaced half of the all-purpose flour with bread flour. The recipe makes a lot, so I flash-froze the rest in the freezer (before the second rise). So now they just have to thaw and rise and we'll have fresh breadsticks again! UPDATE: The frozen breadsticks are not as good as the fresh ones. They didn't rise as well and something was off about the texture. So next tim I'm just going to make enough breadsticks for that meal and a few leftovers.
The recipe is soo easy. Followed to a tee!! Had to add more flour as kneadng and also when making individual stix. also did some knots and twisty stix. My son said they were better than pizza hut and olive garden! They are my worst critics!! I found brushing butter before and after oven was perfect! Also added some Italian seasoning to butter mix! YUM!!
Ws very easy to make, tasted great and was perfict with the pasta we made that night. My son can't wait to make it again!
I decided to have Italian for Christmas dinner and thought it's be great to have a homemade bread stick. YUM! I am writing this review with one hand because I can't put the warm breadstick down - it is awesome. As usual, I did my own thing - I took the butter and spread it on before I cut them into strips. The flavor is great. They are soft and tender. They will be fabulous with my braciole and stuffed shells. Thanks for the recipe!
wonderful!! soft and easy to make. made a melted butter and garlic sauce, basted before baking and after.
The texture of this bread was fantastic - sooo soft and delicious. I thought that the dough was too sweet for breadsticks, even with the garlic parm butter, they were a bit bland, and all I tasted was the sugar. I would DEFINITELY make them again, but cut the sugar at least in half, and add some Italian herbs to the dough while mixing to bump the flavor up a bit. I used about 3.5 cups of white whole wheat flour, and the rest all purpose. Very good!
add flavor to dough
The best bread sticks I've ever eaten! I had to add a lot more flour. I also added some Italian seasoning to the dough and brushed the tops with olive oil after baking and then sprinkled grated parm.
Very good flavor. I was looking for a more chewy breadstick recipe to go with pizza. This one doesn't fit that bill, unfortunately. But we really liked the recipe for what it is.
These were really good. I took another reviewer's suggestion and added 1/2 cup parmesan, 1 tsp garlic powder, and 3/4 tsp Italian seasonings to the dough instead of using parmesan butter for dipping.
I tweaked it a bit, but it was great!
This dough made the most tender and delicious breadsticks. Some of the reviewers noted that they had to add a lot more flour than the recipe called for, but I stuck to the amount called for. Although the dough was initially sticky and hard to handle, it transformed into a gorgeous and elastic dough after a good 10 minutes of kneading. I think that not adding a lot of extra flour contributed to the tender and tasty end result.
Really good recipe, I halved it as one user suggested. I also added a tablespoon of garlic powder and a 1/4c of parmesan cheese. I threw everything in my bread machine and set it on the dough cycle. When it was done it was really sticky so I just turned it out onto a board and kept adding flour until it was the right consistency. Then I let it rise in a warm oven and baked as instructed, they came out perfect!
These were good. As recommended and for more much-needed flavor, I brushed the hot breadsticks with a mixture of softened butter, Italian seasoning, a little salt, and minced garlic. They were very tasty. I had difficulty with shaping them, though. Especially since there were so many, and they couldn't all be baked at one time. The breadsticks came out more like fat, long rolls. I may or may not make these again.
I've been making these for almost a year now and they come out perfect every single time. Every time I make them my family and friends go nuts for them. They are simple to make and go great with just about everything. My kids like to eat them as a snack too.
easy and tasty. I used a mix of all-purpose and wheat flour. Kids love them!
These were the best I have ever made.. My kids and husband ate them til they were gone.
I meant to make only half of this recipe because I was down to my last bit of yeast....I messed up added two cups of water so just went for the whole things. They still came out very nicely (just a bit more rising time). I would suggest adding garlic and italian seasoning to the dough itself and on top as they weren't quite flavorful enough for me.
A wonderful recipe! My family enjoyed these very much.
These were great even without the parmesan butter. Will definitely make again with the topping.
not bad - but almost too fluffy for a breadstick! They don't stand up to dipping.
I was looking for an eay yummy breadtick. This recipe WINS! my kids loved them, and I only used half of the dough, and then with the rest, I made Cinnamon rolls. This is now my Favorite bread recipe.
These were great! And I still need practice making bread. I put my dough 'sticks' closer together on the sheet pan so when they rose they would touch each other, just to give them a softer texture. This worked very well. (about 1 in space) I also melted butter and added the garlic powder, some italian season'g, and parm cheese directly to the butter and put this on right out of the oven. I also made 1/2 the sticks with straight melted butter on top after baking, then sprinkled generously with sugar/cinnamon mixture. This will be my 'go to' recipe for breadsticks.
These were great and not too much work. I halved the recipe and next time I will cut back a bit more on the sugar.
These were great very much in texture and taste as Olive Garden. The only changes I made weere to half the recipe using only the yolk of the egg and leaving out the parmesan. Oh and I had these rising for dinner when something else came up. Punched it down and put in the fridge pulled out the next night to shape and cook.
No complaints here. I have made it two times and the only thing I changed was adding about another cup of flour.
i added garlic to the butter and spread the mix on before baking it. half way through i was starting to worry that this was gonna be way too much work for bread sticks but they turned out great. i cut the recipe in half, wish i hadn't done that lol
Made these for my large family (We have 6 kids) I did make them with half white, half whole wheat flour. My kids loved them. I made one in the shape of the first letter of their names. What a hit!!!! EASY WONDERFUL! Highly recommend! Thanks!
Delicious, and very easy to make, even for this amateur.
These are wonderful, soft, breadsticks! I made this exactly as written (though I did need more flour). A little salt in the butter mixture will be nice. I will make only this one change next time. Thank you for the recipe!
Super yummy! I make these with every pasta dish! Love the way they make the kitchen smell!
They were okay, but rather bland.
Really, really good. The only drawback was trying to get them all a regular size. Probably just takes some trial and error for me. Wonderful flavor though. I did let them go longer on both rises. Came out with 36 exactly. Also as soon as they came out of the oven I painted them with the butter concoction instead of using for dipping. They must be cooked for 12 minutes. I cooked the first batch for only 10 and they weren't golden enough. Finally I did have to add at least an additional cup of flour. Thanks!
So incredibly soft and warm and delicious! I made a few batches of breadsticks before I decided that this recipe would make really great baps as well. So of course I tried it and am SUPER pleased with the results. Yummy soft and delicious rolls! These freeze really well. Personally, when I make baps I let them cool completely, then slice them and freeze them in ziploc bags. Pulling them out one at a time whenever I want a bacon bap. PERFECT!!!
Five stars. These are amazing. I made the recipe as stated (halved it), kneaded, rose (45 minutes, didn't look very 'risen' but went with it anyways) and then formed into sticks, rose again (same as before, but for ten minutes or so) and then baked. Before they baked I put 1/4 melted butter, 1 clove of a garlic bulb and about 2 tablespoons of grated parmesan cheese into the magic bullet and then spread that on them. I did it again right when they came out (after about 15 minutes). Then I used the actual recipe guidelines (1/2 cup butter, 2 tablespoons cheese and 1/4 tsp garlic powder) as a dipping sauce. Again, these were incredible. They did come out pretty heavy, which some people like and some people don't. Maybe it's just something I did (I'm not much of a cook) but my husband loves the 'heft' of them as he put it. I also made them VERY big, I wasn't sure how big they'd get in the oven and they did get quite large, so in the future I'll make them smaller. I only got 10 sticks out of halving the recipe so that gives you an idea. These were so easy! The hardest part was waiting for them to rise. I will definitely make them again - Tonight I made them with the italian sausage soup from this site and it felt like we were out at a restaurant for dinner :)
These tasted wonderful! Next time I make these I will freeze some of the dough for future dinners. It does make alot of breadstick, so unless you are feedign a crowd, cut the recipe in half.
These are awesome. I made the dough exactly as written. The butter mixture I added a little Italian seasoning, dash of pepper, and small amount of paprika melted it and put it on before baking. Next time I may add some Italian seasoning to the dough.
The amount of flour called for is a little off. I halved the recipe and still had to add over half a cup of flour. The end result was a soft bread stick that lacked flavor. Next time I will add some garlic powder and Italian seasoning to the dough.
love this recipe. so easy. before baking i brushed the dough with garlic butter and p. cheese then backed them then when they came out of the oven I brused them one more time .so wonderful and soft thank you.
These were absolutely delicious and fairly easy to make. I have made these probably half a dozen times and they turn out great every time. If you like a soft breadstick this is a great recipe!
Just got done making these and they were great! Thanks for the recipe
Absolutely delicious! I love how they are ever so slightly sweet. I did not use the Parmesan butter recipe, instead just brushed with butter and sprinkled with garlic salt. They were definitely a hit.
These were okay. They were extremely soft, but they were kind of bland to me. I love bread, so I would eat them, but I don't think my family would.