I’m going to be honest with you for a minute. When I first started getting serious about cooking, bread was not my strongest point in the kitchen. I struggled with getting the yeast-to-flour ratio correct and always seemed to end up with a heavy dough that took FOREVER to rise. I often got discouraged and opted for the frozen dough options you can find at the supermarket. However, one day, my mother-in-law introduced me to this recipe and my bread-making skills quickly evolved.
Overtime, I have improved and while I do not claim to be a wonderfully proficient baker, I do enjoy some time in the kitchen with my hands in a ball of dough. The more I practice, the better I become and I am wholeheartedly convinced that this breadstick recipe was the saving grace for my bread-making confidence.
These delicious pieces of heaven are best when served fresh and warm, but you simply can’t go wrong with leftovers either. We love to whip up a batch of these homemade breadsticks to go with a bowl of soup, a staple with our spaghetti dinner, or just to have as a side on a cool evening. Add these breadsticks to your dinner menu this week and I can promise you will not be disappointed.
——————————————————————–
The recipe below explains steps in which you will roll the dough onto the counter and cut into strips. We don’t have an exact size for cutting these, but you’ll want your dough to look similar to this. Each strip is approximately 2 inches wide.
You will then twist and roll each strip to fill the pan. You can do this however you’d like, but your pan will likely be filled to look like this.
——————————————————————–
Fast and Easy Homemade Breadsticks
- 3 tbsp dry active yeast
- 3 tbsp sugar
- 2 1/4 cup warm water
- 2 tsp salt
- 4-5 1/2 cups all purpose flour
- 1 cube butter
- garlic powder
- salt
- Salad Supreme seasoning
Dissolve and activate yeast in 1/2 cup warm water. While the yeast is blooming, mix together 4 cups flour, salt, and sugar. Add in water and yeast and mix well. Gradually add more flour, as needed until a soft ball is formed. Cover and let rise until dough is double in bulk; about 15-20 minutes.
Roll dough onto a lightly floured surface in a rectangular shape, about 3/4 inches thick. Using a pizza cutter, cut dough into strips lengthwise and then once down the middle width-wise.
Melt butter and pour onto a cookie sheet. Dip a strip of dough into the butter and fold the strip in half, while twisting it around your finger. Lay out onto the cookie sheet in rows. repeat with remaining dough, until the pan is full.
Sprinkle breadsticks with garlic powder, salt, and Salad Supreme seasoning. You can add as much or as little as you like to your taste. I would suggest going easy on the salt, but add plenty of garlic powder and Salad Supreme seasoning.
Let rise for 20-30 minutes. Bake at 375 degrees for 15-20 minutes.
Enjoy!!
***If you are cooking for a smaller crowd, you can half this recipe and use a 9×13 pan instead.
