Printable Recipe Here
Makes about 24 breadsticks
1 1/2 c. warm water
1 T. sugar
1 T. yeast
1/2 t. salt
3 - 4 1/2 c. flour
In a large bowl (I used my mixer), combine water, sugar, and yeast. Let stand for about 10 minutes or until yeast is bubbly.
Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, I used about 4 1/2) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
Grease a bowl with shortening and place dough in the bowl. Cover and allow to rise for ~45 minutes or until doubled in bulk. I couldn't let it go that long.
Remove from bowl and place on a lightly-floured surface. Roll into a rectangle and cut into strips with a pizza cutter.
You can then roll each piece of dough into a twist or just leave it as a stick, which is what I did. Place on a greased baking sheet.
Cover and let the dough to rise for about another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. Bake for 10-12 minutes or until golden brown. Brush with melted butter and sprinkle with the garlic seasoning of your choice or Parmesan Cheese and garlic salt.
Holly's Note:
I made Stuffed Meat Shells the other night and wanted a bread roll recipe that was easy, inexpensive and didn't make oodles of rolls. I adapted this recipe from Our Best Bites, which is an awesome cooking blog. It's one of my favorites.
It sounds like it takes a long time, but it really didn't. I started them about 4:00 (I hadn't planned to do bread ahead of time) and wanted dinner on the table by 6. It was perfect. I think they'd be very forgiving if you couldn't let them rise the whole time. I actually got almost 24 breadsticks.
I sprinkled some with cinnamon and sugar which my son absolutely loved. I sprinkled some with my Carrabba's Blend and they were good, but we actually preferred them plain.
Makes about 24 breadsticks
1 T. sugar
1 T. yeast
1/2 t. salt
3 - 4 1/2 c. flour
In a large bowl (I used my mixer), combine water, sugar, and yeast. Let stand for about 10 minutes or until yeast is bubbly.
Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, I used about 4 1/2) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
Grease a bowl with shortening and place dough in the bowl. Cover and allow to rise for ~45 minutes or until doubled in bulk. I couldn't let it go that long.
Remove from bowl and place on a lightly-floured surface. Roll into a rectangle and cut into strips with a pizza cutter.
You can then roll each piece of dough into a twist or just leave it as a stick, which is what I did. Place on a greased baking sheet.
Cover and let the dough to rise for about another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. Bake for 10-12 minutes or until golden brown. Brush with melted butter and sprinkle with the garlic seasoning of your choice or Parmesan Cheese and garlic salt.
Holly's Note:
I made Stuffed Meat Shells the other night and wanted a bread roll recipe that was easy, inexpensive and didn't make oodles of rolls. I adapted this recipe from Our Best Bites, which is an awesome cooking blog. It's one of my favorites.
It sounds like it takes a long time, but it really didn't. I started them about 4:00 (I hadn't planned to do bread ahead of time) and wanted dinner on the table by 6. It was perfect. I think they'd be very forgiving if you couldn't let them rise the whole time. I actually got almost 24 breadsticks.
I sprinkled some with cinnamon and sugar which my son absolutely loved. I sprinkled some with my Carrabba's Blend and they were good, but we actually preferred them plain.
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