Charles Smith relies of a bread machine to mix the dough for these buttery golden breadsticks that are mildly seasoned with garlic and basil. 'I like to use this dough when making pizza, too,' says the Baltic, Connecticut reader. 'It makes two 12-inch crusts.'

Allrecipes Member

Recipe Summary test

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.

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Tips

Nutritional Analysis: One breadstick equals 88 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 196 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch.

Nutrition Facts

93 calories; protein 2.7g; carbohydrates 14.8g; fat 2.5g; cholesterol 2.2mg; sodium 191.1mg. Full Nutrition
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Reviews (241)

Rating: 5 stars
02/24/2008
This recipe was awesome! I made a few alterations. Instead of a bread maker I did it the old fashioned way. I mixed the water, sugar and yeast and let stand for 10 minutes. I then put oil, garlic, cheese, and I used dry basil, since I didn't have fresh. Then added the yeast mixture. Then the flour. Mine only made 14 good sized bread sticks. I sprinkled grated parmesan cheese on the outside along with the butter after baking. They are yummy with a dipping sauce too!!! Read More
(402)
Rating: 5 stars
02/11/2008
These are great! I followed the recipe exactly except I used dried basil (didn't have fresh on hand). I also used the garlic butter recipe from this site as another reviewer suggested. Simply awesome! Also, I parbaked half of them and stored in the freezer. It was so easy to add some yummy breadsticks to any dinner...just pop in the oven for 5-6 minutes to finish them off and brush with butter of your choice! Read More
(78)
Rating: 5 stars
05/07/2007
So yummy. Everyone ate about 4 each! I actually topped it with the "garlic butter" recipe from this site, and I think that really finished it off. I spread it on right before putting it in the oven. I will definitely make this again. Read More
(66)
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Rating: 4 stars
01/17/2007
This was my first time making breadsticks. They were pretty good, but didn't look like the ones in the picture! I used 4 tsp of garlic powder and we couldn't taste the garlic in them at all. I also subbed oregano for the basil, just for personal preference. I did have to add 2 tbsp of water to the dough after the first 5 minutes, it just wasn't coming together very well, but the additional water did the trick. Also, they were done in only 13 minutes, as opposed to the 18-22 the recipe calls for, so you might want to check on them to prevent burning. They had a nice taste, it just wasn't garlic! I'd definitely make them again, but add in more garlic. Read More
(45)
Rating: 5 stars
01/29/2008
Fantastic recipe. I always try to use real garlic when I can, so I did; I hear some people say 3 tsp garlic powder is not enough, and some say it's too much! I think it depends on the brand. I have some Lowry's that's more garlic than salt, and some generic that's more salt than garlic, it varies a lot! Read More
(22)
Rating: 5 stars
03/22/2007
We loved these--the parmesan helped make them delicately crisp, but they were soft inside and so delicious. I was concerned about the garlic--because the dough smelled strongly of garlic while it was rising--but it was perfect. I reduced the salt a little and brushed with butter mixed with garlic powder. Excellent recipe! Read More
(19)
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Rating: 5 stars
10/30/2006
These were so amazing! Instead of doing them as sticks I did them as buns. I put them into a 9-inch cake pan and let them rise for about an hour. When the were done I poured garlic butter over the top. So good. It was better then pan bread from a restaurant. Read More
(18)
Rating: 5 stars
11/20/2006
Wow, these are amazing! I added half a teaspoon of crushed rosemary and they were absolutely fabulous. I will be making these again and again. I put half of them in the freezer immediately after I shaped them so when I take them out, let them rise, and bake them, we will see how well they freeze. Read More
(16)
Rating: 4 stars
08/10/2008
I was pretty happy with the way these turned out, just whipped them up so we would have enough food for all. I used 2 cloves of fresh garlic and smooshed it with the salt to make a paste, I also brushed the tops with butter and sprinkled with the parmesan cheese. Not as fluffy as hoped but still darn good. By the time I got to them, there was only two left!! Read More
(15)