BUTTERY BREAD STICKS
I found this on the Hillbilly Housewife website. We love bread sticks and this is fairly simple. So far have tried it once and they were good. They weren't that pretty but tasted as good as getting take out.
Provided by Queen Puff
Categories Quick Breads
Time 30m
Yield 14 bread sticks, 14 serving(s)
Number Of Ingredients 6
Steps:
- Place the margarine in a 9 x 13 rectangular pan and place in a 425 degree oven to melt the margarine.
- Meanwhile combine the flour, sugar, baking powder and salt in a large mixing bowl.
- Using a fork to stir, gradually mix in the milk. Add a little more milk if needed.
- Stir up the dough until it is cohesive and forms a soft ball. Coat the ball with flour if it seems sticky.
- Rip off a sheet of waxed paper and pat or roll the dough out on top of the wax paper. Make a roughly regtangular shape to fit the hot pan.
- Remove the hot pan from oven once margarine is melted. Gently place the large sheet of dough into the pan, overtop the hot margarine, being very careful not to burn yourself.
- Next, use a pizza cutter or sharp knife to cut the dough in thin strips, as well as down the middle if desired. The margagine will ooze up between the sticks. You may sprinkle Parmesan cheese on at this time if you like--or add garlic salt or garlic powder to the butter before adding the dough.
- Bake at 425 degrees for about 15 to 20 minutes. They will bake up golden brown, crunchy on the outside and soft in the center.
Nutrition Facts : Calories 107.1, Fat 3.7, SaturatedFat 0.9, Cholesterol 1.2, Sodium 286.6, Carbohydrate 16.1, Fiber 0.5, Sugar 1.8, Protein 2.2
BUTTERED BREADSTICKS
After sampling these homemade breadsticks, you'll never rely on store-bought varieties again. They always bake up buttery and golden brown.-Jane Payne, Twin Falls, Idaho
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine 1-1/3 cups flour, baking powder, sugar and salt. Gradually add milk; stir in the remaining flour to form a soft dough. Turn onto a lightly floured surface; knead gently for 1-2 minutes. , Roll into a 1/4-in.-thick rectangle. Cut in half widthwise, then cut each lengthwise into six strips. Brush one side with butter. Place butter side down on a greased baking sheet; butter other side and fold each strip nearly in half. Bake at 450° for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 203 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 618mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
TWISTY BUTTERY BREADSTICKS
This is a fun twisty variation on our all time favorite Buttery Breadsticks recipe. Your family will love this tasty addition to any meal.
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 40m
Yield 12 Breadsticks, 12 serving(s)
Number Of Ingredients 4
Steps:
- Roll each roll into a 16-inch rope. Roll each end in opposite directions about 3 or 4 times. Pick up and pinch ends together. The breadstick will twist together. Place melted butter in a bowl and Parmesan cheese in another bowl. Dip each breadstick in melted butter and then in Parmesan cheese. Place on a sprayed baking sheet about 1-inch apart. Sprinkle with garlic salt, if desired. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.
Nutrition Facts : Calories 42.9, Fat 4.4, SaturatedFat 2.8, Cholesterol 12, Sodium 59.1, Carbohydrate 0.1, Protein 0.8
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- Add yeast and warm water to the bowl of an electric stand mixer with the dough hook attachment. Allow the yeast to form up for a few minutes, and then add oil, sugar, salt, and 1 cup of the flour. Turn on the mixer to medium low speed, and gradually add 1 more cup of the flour. Once most of the flour is incorporated, add the remaining 1/2 cup of flour. Turn the mixer up to medium high speed, and knead the dough for seven minutes. The dough should mostly pull away from the sides of the mixing bowl, but be slightly sticky to the touch.
- Pour the dough onto a lightly floured surface, and wash the bowl. Rub some oil on the inside of the bowl, and then add the dough back to the bowl and cover with a clean kitchen towel for the first rise (about 45 minutes, or until the dough has at least doubled in size).
- After the first rise, roll the dough out into a rectangle shape (about 8 by 15 inches) and cut into 12 equal strips.
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