Onion and Poppy Seed Breadsticks
|Hot roll mix||16 Ounce (1 Package)|
|Instant minced onion||2 Tablespoon, toasted|
|Parmesan cheese||2 Tablespoon, grated|
|Warm water||1 Cup (16 tbs) (105Â° To 115Â°)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|All purpose flour||2 Tablespoon|
|Vegetable cooking||1 , vegetable cooking|
|Egg white||1 , beaten|
|Poppy seeds||2 Teaspoon|
Combine hot roll mix, yeast from foil packet, onion, and cheese.
Add warm water and egg substitute; stir until dry ingredients are moistened.
Shape dough into a ball.
Sprinkle 2 tablespoons flour over work surface.
Turn dough out onto floured surface; knead until smooth and elastic (about 5 minutes).
Cover and let rest 5 minutes.
Divide dough into 32 equal portions; shape each portion into a 10-inch rope. (Keep unrolled dough covered.)
Place ropes 1 inch apart on baking sheets coated with cooking spray.
Cover and let rise in a warm place (85°), free from drafts, 15 minutes.
Combine egg white and 1 tablespoon water in a small bowl, stirring well.
Brush breadsticks with egg white mixture, and sprinkle with poppy seeds.
Bake at 375° for 14 minutes or until golden.
Remove from baking sheets; let cool on wire racks.