By LoveBakedIn on September 14, 2003
Photo by GaylaJ
Photo by GaylaJ
"Our family likes these breadsticks because they are soft and chewy. I like to make them when I am in a hurry because they rise quickly."
Serving Size: 1 (723 g)
Servings Per Recipe: 1
"Awesome recipe! These are so easy and taste great too! I made my dough by hand, using 3 cups of all-purpose flour. I combined everything except the water (which I made sure was about 110 degrees F) and the oil, then I stirred the water in, followed by the oil. I did knead the dough a few times before I rolled it out, too. It didn't really take much more flour. I let them rise about 30 minutes, and I found that 15 minutes was a perfect amount of baking time. I got 12 breadsticks, but I didn't measure how big I rolled my rectangle out. I brushed them with butter when they came out of the oven, I dipped mine in marinara sauce, and my husband had honey on his. This is a keeper! Thank you!"
"Fantastic recipe! I made mine in the bread machine. I added 1tsp garlic powder and 1tsp italian seasoning and for the oil used olive oil. I left the dough in the machine for 20 mins or so for additional rising time. I got 18 breadsticks and when they came out the oven (10 mins) I brushed with butter and sprinkled parmesan cheese. Big hit with hubby and myself! Definitely a keeper!"
"My family loved these! I skipped letting them rise, because I had about a half hour to get them done. Just kneaded the dough for ten minutes, cut them into strips and placed them about a half inch apart from each other, brushed with olive oil and sprinkled with salt, then I placed them in the unheated oven and they rose perfectly while it heated to 375. They took about twenty minutes that way, and they were perfect!"
"These were absolutly wonderful! Here is what I did to make the dough. First I mixed the warm water, sugar, and yeast together and let stand for around 8 minutes to proof. I then combined the flour and salt and then added them to the yeast water. Pour the oil on top of that, stir to combine, and knead for about 2-3 mintutes on a floured surface. After that, you can just follow the recipe. I served the full batch to my family of 7 and there wasn't a single one left over! I was even able to get away with using all-purpose rather than bread flour."
"These are FABULOUS!!! I followed the directions exactly ... when they came out of the oven, I brushed them all with melted garlic butter ,and on half of them, I sprinkled parmesan cheese on them. MM!!!!! I ate, like 5, of them right out of the oven! *LOL* I rolled out my regtangle and marked off where to cut them , I only got 15 breadsticks, but what I did was after cutting them from top to bottom , I cut them across the middle , giving me a double batch of actually, regular size breadsticks. A PIZZA cutter works WONDERFUL for cutting this dough! Thanks so much for posting this recipe!! I have a feeling I'll be baking a LOT of breadsticks! ;) "
"I made these tonight. They are wonderful and so easy. I mixed the yeast with warm water (105 degrees), and the sugar. I let this set for 1ominutes. While this was setting I measured the flour and the salt into another bowl. At the end of ten minutes I mixed the oil in with the yeast mixture and added the flour, salt combo. Combined them with a wooden spoon and put them on a very lightly floured board and kneaded them about 3-5 minutes ( you can under knead but you cannot over knead bread dough) I then followed the rest of the directions and let them bake for 15 minutes. Since grandkids are eating them I only used butter, it is what they like. So fast! I made another recipe of breadsticks before I made this one and they weren't nearly as good or as pretty. I will use these often."
"My family and I LOVE this! I have made it several times, and it has never failed me, like some other bread recipes do. I like to add sesame seeds as the dough mixes in the bread machine- then I don't have to worry about them falling off the top later. Thank you so much for helping me feed my picky five year old!"
"Just so you know, I've had this recipe since you posted it on Zaar. I think I printed it out in 2006 when it was already a couple years old. It is now my go-to whenever I need a bread of some sort; I don't even bother rolling it out. I make a log, cut the log into however many pieces I need for the type of roll/stick/baton I want, and roll those accordingly (usually between my palms). Sometimes I'll do an egg wash, most times I don't bother. Melted butter, garlic powder, and Parmesan cheese - perfection. Goes wonderfully with soups and salads and everything else. THANK YOU!"
"My new favorite bread recipe! It's been a long time since I've made bread I couldn't stop eating--so light and fluffy. I used one cup of wheat flour and two cups of white."
"I agree with the below review: "Awesome...!" I am a new baker and found the recipe very easy and effecient! Thanks Greeny4444 for your TIPS - they helped this newbie baker!"
"Very nice breadsticks! I definately recommend proofing the yeast before mixing in with the dry ingredients. While rising, I lightly brushed 1/2 of the breadsticks with the following mixture: melted butter, garlic powder and parmesan cheese. Thanks for a great recipe!"
"Another rave review for a terrific recipe. For the amount of effort required - really, no more than making biscuits - the end result was amazing. I've already started thinking about other possible toppings for the breadsticks, such as sesame seeds, Penzey's Brady Street Cheese Sprinkle, or even cinnamon sugar. I'm sure I'll be making this recipe again and again to try them all. Thanks for a gread addition to my "quick" breads recipe collection."
"This is the best bread stick recipe. Remembered I had copied it an hour before supper and since it only takes 20 min. to rise it was ready to bake when the spaghetti was almost finished. They are so soft, just the way I like them. My husband says they are as good as the Italian restaurant's we go to. I Mixed with my kitchen aide mixer until the dough was stretchy and it worked up perfectly. Thanks for a real keeper one I will use often."
"These turned out fantastic! So easy and quick to make. I cut my "sticks" in half and ended up with 24 "mini sticks" this recipe is a keeper thanks for sharing!"
"I loved these bread sticks, as did my husband. They were exactly as desribed, SO soft and tender. "
"I made these for dinner and everyone loved them! They were fast to make and quick to disappear! Thanks for posting this one!"
"This recipe lived up to its name! They were easy to put together, rose well in the tiny bit of time I had, and tasted marvelous!!<br/>I put the water, sugar, yeast and 1 cup of flour in my bowl first, mixed them well and let sit a few minutes, then added the oil and rest of flour, mixing it all together with my electric hand mixer. I kneaded the dough a bit on my counter adding a little more flour until dough was elastic and smooth. Then I rolled out the dough on a greased 10x15 cookie sheet with sides, then cut the short way into 3/4 inch pieces, then once down the middle using my pizza cutter. <br/>As my oven was preheating, I put the pan in the oven for 5 minutes, then pulled out to rest on top of stove until proper temperature was reached, then I cooked them for 15-20 minutes (not sure how long exactly). My hubby & 5 children enjoyed them thoroughly!!! I'm not sure how many were made, I only know there was just 4 leftover which I ate for breakfast this morning."
"This is my go-to recipe when I want to have breadsticks. I get the best results when I use the bread maker and then let them rise for 30 minutes or so after cutting them. I twist the breadsticks by twisting the ends in opposite directions and then bringing the ends together and it twists itself. It sounds crazy but I get beautiful twisted breadsticks and this dough is perfect because it's not tacky out of the bread maker. My family goes crazy for them. Thank you so much!"
"These are delicious! My new go-to recipe for breadsticks. Next time, I will make them on two cookie sheets because they were pretty crowded on one pan."
"Delicious! That about sums it up. I mixed the sugar, one cup of flour, a packet of rapid yeast the salt (half season, half garlic salt) and the warm water until it bubbled a little (using a stand mixer with regular attachment). I then added the oil (basil infused grapeseed oil) and mixed it thoroughly. I then switched to the kneading hook and added the last cup of flour. Mixed, then ran it on medium speed to knead for about 2-3 min. Rolled it between parchment paper, cut into thin strips, twisted together and let them raise for 20 min in a warm over. I baked half in the oven for 15 min and the other half in my glass halogen/infared cooker for 7 min. They all turned out far better than my expectations. - not proof reading, so hopefully my iPhone didn't spazzing out on me. :) enjoy!"