Wednesday, May 23, 2012

Best Breadsticks EVER!

 I think my life has changed!


I have tried many breadstick recipes in my life and most of them have been okay. Good but not great.  When we had family over several weekends ago I wanted to do something a little different than french bread to go with our spaghetti.  I have had this beauty pinned for a while so I thought I would give it a try. 

OH....MY...WORD  they were heaven.  I made two jelly roll pans full and they were gone within 10 minutes.  Everyone absolutely loved them and they were amazing.  I have since made them several times and you just might be tempted to cut out some of the butter, but don't do it (I tried just so you know and it definitely makes a difference!).

Best Breadsticks EVER!

(click here for printable version)

3 1/2 cups flour
2 tbsp sugar
1 tsp salt
1 tbsp yeast
1 1/2 cups water
1/2 cup butter
Parmesan cheese
garlic salt
parsley flakes (optional)

1.  Combine water, yeast, and sugar in bowl of a stand mixer that is fitted with a dough hook.  In medium bowl combine flour, and salt.  Once yeast is bubbly, add dry ingredients and knead for 2 minutes.  (If dough is super sticky add small amounts of flour until dough stops sticking to sides). Let rise 20 minutes.

2.  While dough is rising, preheat oven to 400°F.  Melt cube of butter, and pour onto cookie sheet (I use a jelly roll size). Sprinkle the butter with garlic salt and Parmesan cheese.

3.  Once dough has risen, roll the dough into a rectangle the size of the cookie sheet, and use a pizza cutter to cut into 12 one inch wide strips. Double the long pieces of dough in half, and twist to form the bread stick.  Roll each bread stick around in the butter in the pan until completely covered. When all bread sticks are arranged in the pan, sprinkle tops with a little more garlic salt and Parmesan cheese. Don't be shy, get 'em good! Add parsley if desired.

4.  Bake for 12-15 minutes or until they start browning.  Remove and enjoy!  This makes 12 large bread sticks, or 18-24 smaller bread sticks.

Source: Grateful Belly
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