Skip to main content New this month
Get the Allrecipes magazine

Breadsticks with Parmesan Butter

Rated as 4.59 out of 5 Stars

"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"
Added to shopping list. Go to shopping list.

Ingredients

35 m servings
Original recipe yields 36 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Reviews

Read all reviews 121
  1. 157 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

I didn't care for this recipe.

Most helpful
Most positive
Least positive
Newest

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...

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...

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...

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...

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 ...

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...

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! ...

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...

Very tasty but iIt was really hard to work with this dough. My sticks looked lumpy and out of shape.