Rating: 3.72 stars
18 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2

Wonderful breadsticks!

Recipe Summary test

prep:
25 mins
cook:
10 mins
additional:
1 hr 5 mins
total:
1 hr 40 mins
Servings:
36
Yield:
36 servings
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix 1 cup warm water, 1 tablespoon sugar, and yeast together in a large bowl; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add vegetable oil, egg, salt, 2 cups flour, 7 tablespoons sugar, and 1 cup warm water; beat with an electric mixer until smooth. Stir in remaining 2 1/2 cups flour until dough is soft.

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  • Turn dough onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top of dough. Cover and let rise in a warm place until doubled in size, about 40 minutes.

  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 to 3 baking sheets.

  • Punch dough down and turn onto a floured surface. Divide dough into 36 pieces. Shape each piece into a 6-inch rope. Arrange on the prepared baking sheet, 2 inches apart. Cover and let rise until doubled in size, about 25 minutes.

  • Bake in the preheated oven until golden brown, 10 to 12 minutes.

  • Beat butter, Parmesan cheese, and garlic powder together in a bowl until creamy; serve alongside baked breadsticks.

Nutrition Facts

105 calories; protein 2.1g; carbohydrates 14.9g; fat 4.1g; cholesterol 12.2mg; sodium 89.9mg. Full Nutrition
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Reviews (20)

Most helpful positive review

Rating: 4 stars
10/19/2012
these came out amazing. absolutely loved them.:) Read More
(4)

Most helpful critical review

Rating: 3 stars
12/13/2012
I put a pan of water in with the breadsticks and the crust browned nicely but the dough was a bit too sweet for my liking. I think I'd make these again but would cut down the amount of sugar called for Read More
(3)
18 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
10/18/2012
these came out amazing. absolutely loved them.:) Read More
(4)
Rating: 5 stars
12/14/2012
These were really good. Very light. Great with soup I think. Thanks for posting the recipe. Read More
(3)
Rating: 3 stars
12/12/2012
I put a pan of water in with the breadsticks and the crust browned nicely but the dough was a bit too sweet for my liking. I think I'd make these again but would cut down the amount of sugar called for Read More
(3)
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Rating: 1 stars
02/17/2013
The dough was way too runny. I am wondering if the second cup of water is a misprint. I had to add almost 3 more cups of flour on top of the 4 1/2 that was already in the recipe in order to make the dough workable. Huge waste! Read More
(2)
Rating: 1 stars
04/19/2014
We tried these and they came out looking like a biscuit and not breadsticks we did everything it said to do and they tasted like over cooked biscuits instead of breadsticks. I personally do not like the taste of biscuits so they were very grotesque. Do not recommend. Read More
(2)
Rating: 2 stars
12/25/2012
Maybe I did something wrong but this dough was very runny. I don't know if there was too much water or not enough flour but it was a total mess when I tried to make it. Read More
(2)
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Rating: 5 stars
09/22/2013
Probably the best bread sticks I've ever made. My husband said to throw away all the other recipes. Yes I added quite a bit more flour until it wasn't sticking to everything and less sugar-- 1 tablespoon instead of 7! I brushed with butter just out of the oven and sprinkled with California garlic salt. Thanks for sharing an awesome recipe! Read More
(2)
Rating: 5 stars
11/22/2012
i made a full order of these. They were all gone within 6 hrs. Read More
(1)
Rating: 3 stars
01/16/2014
Use only 1 cup water. With the recipe as is dough was far to sticky to turn out ended up using about 7 cups flour to get to correct smoothness and elasticity. Read More