Making the homemade version of your favorite Italian restaurant's herbed breadsticks is easier than you think.
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 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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