Herbed Breadsticks

From Cook's Country | December/January 2008

Why this recipe works:

We wanted a bread sticks recipe that we could make at home—and make better. We found that due to its sufficient amounts of fat and sugar, frozen sandwich-bread dough produced extraordinarily tender bread sticks. We used a knife to perforate the dough into inch-wide sticks that baked up pillowy… read more

We wanted a bread sticks recipe that we could make at home—and make better. We found that due to its sufficient amounts of fat and sugar, frozen sandwich-bread dough produced extraordinarily tender bread sticks. We used a knife to perforate the dough into inch-wide sticks that baked up pillowy soft and pulled apart perfectly at the seams. A brush of extra-virgin olive oil before baking lent additional flavor to our bread sticks, and a sprinkle of fresh rosemary bloomed in the oven to give the bread sticks—and the kitchen—an herbal perfume.

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Makes 12

Most frozen bread dough comes in packages of 3 loaves; our favorite brand is Rhodes. These breadsticks can be served with additional extra-virgin olive oil for dipping. In step 3, be careful to not cut all the way through the dough. See step by step.

Ingredients

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