These are really good and easy to prepare. They have a nice crisp crust and we loved the addition of the garlic salt on top. You can make these any size you want, from thin to larger. Just adjust the cook time. From TOH made my way. Cook time does not include the time it takes for the dough to rise. The amount of servings depends on how large you make the breadsticks.
- 2 (1/4 ounce) packages active dry yeast
- 1 1⁄2 cups warm water (110 to 115 degrees)
- 1⁄2 cup warm milk (110-115 degrees)
- 2 tablespoons sugar
- 6 tablespoons butter, divided and melted
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon instant minced garlic (McCormick)
- 3⁄4 teaspoon dried Italian seasoning
- 4 1⁄2-5 1⁄2 cups all-purpose flour
- 1⁄2 cup grated parmesan cheese, divided
- 1⁄2 teaspoon garlic salt, for sprinkling on tops (to taste)
- In a large mixing bowl, dissolve yeast in warm water and let it sit until bubbly, about 7-8 minutes.
- Add the milk, sugar, minced garlic, Italian seasoning, 3 tablespoons butter, salt, and 2 cups flour.
- Beat until smooth.
- Stir in 1/4 cup parmesan cheese and enough remaining flour to form a soft dough.
- Knead with bread hook for 7-8 minutes adding additional flour as needed.
- Turn onto a floured surface and knead about 10-15 times.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 45 minutes.
- Punch the dough down and let it rest a couple of minutes.
- For thin bread sticks, divide into 36 pieces.
- (This is very versatile here. You can make them as small or as large as you want. I cut mine into 18 pieces for a larger breadstick).
- Shape each piece into a 6 inch rope.
- Place 2 inches apart on a greased baking sheet.
- Cover and let rise until doubled, about 25-35 minutes.
- Melt remaining butter and brush over the dough.
- Sprinkle with Parmesan cheese and garlic salt.
- Bake at 400 degrees for 8-10 minutes or until golden brown.
- Remove from pans to wire racks.