Italian Breadsticks

Today is the promised Breadsticks recipe to go with the Slow Cooker Bolognese Sauce from Monday.  I was trying to remember when I got this recipe and I realized it was 10 years ago!  I had two kids and I was working with the children in our church congregation, which meant I got to help with the Cub Scout Blue and Gold Banquet for the first time. Since then I have done many a Blue and Gold (the hazard of being the mother of 5 boys).  For this first Blue and Gold, many a moon ago, we had planned lasagna for dinner and had asked some of the parents to bring French bread.  My friend Suzanne decided to go above and beyond the call of duty and bring homemade breadsticks.  This breadsticks were inhaled so quickly, that I don’t think they lasted more than 5 minutes.  I quickly grabbed a half of one, that’s all that was left, and it was as good as I had hoped it would be.  I made sure that I got the recipe from Suzanne immediately and over the years, when ever I’ve made this recipe for family and friends, it always gets rave reviews.  I didn’t think that they could be improved upon but then….I found this.  I first made this Garlic Bread Seasoning from Our Best Bites a couple of years ago and I made it several times since and always have it on hand.  Here’s why.


AnneOpinion
The Garlic Bread Seasoning is amazingly versatile. I use it on my garlic bread, breadsticks, in my pizza sauce and we sprinkle it on all of our Italian dishes.
Place it in a glass jar and it will keep in the refrigerator for months.
When something is this simple and this good, there really is no excuse to not make it.  MAKE IT!!

The breadsticks are a pretty simple and straight forward dough.
I prefer to use instant yeast, not dry active yeast.  Instant does not require any time in water to become active.  You can measure it right into your flour and begin kneading immediately.  It comes in a vacuum sealed package, like the one pictured.  After opening it, you will want to keep it in a glass jar in the refrigerator to keep it fresh as long as possible.

Over the years I’ve done everything from rolling the breadsticks out like snakes to rolling the whole thing into a rectangle, cutting strips, and putting them in the pan.
Right now I either cut into strips, twist, and put them in the pan, or I cut into strips, drape the strip evenly over my index finger, and then twist the two sides around each other. (I hope that makes sense)
Other things that I have sprinkled on the breadsticks are Kosher salt and Parmesan cheese.

Breadsticks                                                                                       Printable Recipe
Recipe from AnneOpinion

1/2 C milk
3 T butter
2 t salt
3 T sugar
1 1/2 C water
2 T instant yeast
4-5 C flour
1 stick of melted butter for pan
Mix milk, butter, salt, and sugar in a microwave safe container and heat for 1 1/2 minutes.  Cool to under 120 degrees.  Pour in stand mixer.  Add water, yeast and flour.  Knead in mixer for 6 minutes.  Let rest, covered with a damp towel,  for 30 minutes.  Melt the stick of butter and pour it into a baking pan. (make sure it has sides or your butter will go everywhere) Place dough on a Roul’ Pat or a lightly floured surface. Roll dough into a rectangle, cut (if you’re on a floured surface you can use a pizza cutter; on a Roul Pat, only use a butter knife) and shape breadsticks as desired and place in a baking pan.  I normally get 17-20 breadsticks. Cover pan and allow dough to rise for another 30 minutes.
When there’s about 15 minutes to go, preheat your oven to 350. When done rising, bake for 20 minutes or until golden brown. Rub some butter on top of the breadsticks and sprinkle with garlic bread seasoning, kosher salt or Parmesan.
Garlic Bread Seasoning                                                             Printable Recipe
Recipe from Our Best Bites
1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley
Instructions: 

Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Well, don’t shake until you’ve put the lid on, but I assume most of you are smart enough to figure that out! :)

Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter’s melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

Have fun trying! Anne

4 Comments on Italian Breadsticks

  1. funathome22
    September 29, 2014 at 5:06 pm (2 years ago)

    Thanks Anne! These were fabulous! I made both the breadsticks and the seasoning (used thyme instead of marjoram because I didn’t have any). They weren’t pretty, but my kids and husband agree they were fantastic! Will definitely be making again!

    Reply
    • Anne Opinion
      September 29, 2014 at 5:27 pm (2 years ago)

      Yeah! So glad you’re family liked them. Thyme would work as a great substitute. If you decide sometime that you do want to try them with marjoram, look at the spices in the Mexican section of the grocery store. I usually get it there, and the package is under $1.

      Reply
  2. Mama Peck
    September 25, 2014 at 5:05 pm (2 years ago)

    Wow, Anne, these sound positively decadent! I love it that you paired them with a crock pot main dish..gonna have to try these soon! Thanks for sharing. 🙂

    Reply
    • Anne Opinion
      September 25, 2014 at 6:28 pm (2 years ago)

      Thanks Mama Peck! They are really good! I figured if I’m saving time with the crockpot, I can put in some time to make the breadsticks. 😉

      Reply

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