Time 1h40m Yield 36 Number Of Ingredients 13 Steps:
Mix 1 cup warm water, 1 tablespoon sugar, and yeast together in a large bowl; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add vegetable oil, egg, salt, 2 cups flour, 7 tablespoons sugar, and 1 cup warm water; beat with an electric mixer until smooth. Stir in remaining 2 1/2 cups flour until dough is soft. Turn dough onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top of dough. Cover and let rise in a warm place until doubled in size, about 40 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease 2 to 3 baking sheets. Punch dough down and turn onto a floured surface. Divide dough into 36 pieces. Shape each piece into a 6-inch rope. Arrange on the prepared baking sheet, 2 inches apart. Cover and let rise until doubled in size, about 25 minutes. Bake in the preheated oven until golden brown, 10 to 12 minutes. Beat butter, Parmesan cheese, and garlic powder together in a bowl until creamy; serve alongside baked breadsticks.
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.
Time 1h35m Yield 18 Number Of Ingredients 10 Steps:
Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes. Grease a baking sheet. Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes. Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough. Bake in the preheated oven until golden brown, 10 to 12 minutes. Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.
Yield 12 servings Number Of Ingredients 8 Steps:
Add the warm water to a large bowl with the melted butter, sugar and yeast. Stir to help the yeast dissolve and let the mixture sit for 5 minutes, or until it becomes foamy on top. Add in the flour and salt (optional) to the yeast mixture. Use a mixing spoon to incorporate the wet and dry ingredients until it comes together into a sticky ball. Cover the dough with a towel and place in a warm part of your kitchen. Let rise for 1½ hours, or until it doubles in size. Remove the risen dough from the bowl and knead on the counter with extra flour until the dough becomes smooth on the surface and no longer sticky. Preheat the oven to 400°F/200°C. With a rolling pin, flatten the dough until it’s about a 7x12 inch (18x30 cm) rectangle, and slice into 12 strips. If you don’t have a rolling pin, you can cut the dough into 12 portions and roll each into 7 inch (18 cm) logs with your hands. Place the dough on parchment paper-lined baking sheets with cooking spray. Brush melted butter and sprinkle garlic salt on the dough. Bake the breadsticks for 15 minutes or until golden brown. When the breadsticks come out of the oven, serve immediately, or cool and store in the freezer for up to 6 months to eat at a later date. Enjoy!
