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Breadsticks with Parmesan Butter

Breadsticks with Parmesan Butter

  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    1 h 40 m
jbaggerly

jbaggerly

Wonderful breadsticks!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. Preheat oven to 400 degrees F (200 degrees C). Grease 2 to 3 baking sheets.
  4. 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.
  5. Bake in the preheated oven until golden brown, 10 to 12 minutes.
  6. Beat butter, Parmesan cheese, and garlic powder together in a bowl until creamy; serve alongside baked breadsticks.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

babygypsy
4

babygypsy

10/18/2012

these came out amazing. absolutely loved them. :)

Meghan
3

Meghan

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

altorock13
2

altorock13

2/17/2013

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!

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