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Italian Breadsticks

Holidaycooking's picture
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 2⁄3 Cup (10.67 tbs) (105 To 115 Degree F)
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Vegetable oil/Olive oil 1⁄4 Cup (4 tbs)
  All purpose flour 2 1⁄4 Cup (36 tbs) (Gold Medal)
  Vegetable oil/Olive oil 1 Tablespoon
  Egg white 1
  Water 1 Tablespoon
  Coarse salt/Toasted sesame seed 1 Teaspoon

Dissolve yeast in warm water in large mixing bowl.
Stir in sugar, 1 teaspoon salt, 1/4 cup oil and 1 cup of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Shape dough into roll, 10 inches long.
Cut into 36 equal parts.
Roll each part into rope, 8 inches long for thick breadsticks, 10 inches long for thin breadsticks.
Place about 1 inch apart on greased cookie sheet.
Brush with oil.
Cover; let rise in warm place about 20 minutes.
Heat oven to 350°.
Beat egg white and 1 tablespoon water slightly; brush over breadsticks and sprinkle with coarse salt.
Bake until golden brown, 20 to 25 minutes.

Recipe Summary

Side Dish

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