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My review
Breadsticks with Parmesan Butter
Elaine Anderson
"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"
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Ingredients
35 m servingsOriginal recipe yields 36 servings
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Directions
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Prep
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- In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water. Add the oil, egg, salt, 2 cups flour, and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
- Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.
- Bake at 400 degrees F for 10-12 minutes or until golden brown. Meanwhile, in a small mixing bowl, cream the butter, Parmesan cheese and garlic powder. Serve with breadsticks.
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Reviews
Read all reviews 121157 Ratings
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Most helpful positive review
1/3/2008
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...
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1/3/2008
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...
1/16/2007
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, an...
1/8/2008
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 a...
4/17/2007
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...
12/15/2010
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 ...
10/25/2006
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 righ...
6/17/2007
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! ...
5/28/2011
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 breadstic...