very nice, I used brown sugar instead of white sugar, gives the dough a bit more of a sweet taste. also instead of 1 tbs garlic because my husband isnt a huge fan I just used one clove and a dash of Mrs dash garlic plus seasoning. Very good, will make it again
These were fantastic! The best bread sticks I've ever made and I can't wait to make them again. Great recipe! Thank you! Cathy :)
These were very good and smelled delicious while they were baking. I somehow missed out the topping part so I am sure they would be even better if I had done that. I will make these again.
Hei, I didnÂ´t have fresh rosemary :( But still they came out great. Children loved these and so did I. Thank you!
Really nice. I added 1 tsp fresh ground black pepper and rolled it into a single chubby baguette after the first rise, then let it double again before baking it (with a dish of water and a couple coatings of water) for about 20 minutes at 400 degrees F. Rubbed it with butter when it came out of the oven. Texture was divine.
These are really very tasty. I used Pillsbury Italian bread stick dough that come in a can instead of making the dough from scratch to save me time. My family loved them.
These were amazing! I loved making them, and they were so yummy when they were done. They were really easy to make too. I loved the combination of herbs, they worked perfectly together. It is definetly something I will make again some time.
Very good breadsticks, not too sweet and just salty enough with a great texture. I find it makes too many for a meal so last time I made them I baked half as the recipe says then I turned the oven down to 325 and baked the rest just until baked but not brown. I let them cool then froze right away. Now we've got breadsticks that just need 5 min in a 450 oven next time.