Recipe by Andrew Chin
"Soft bread sticks from frozen dinner roll dough. These are similar to what many restaurants serve."
Watch video tips and tricks
2 (8 ounce) packages
refrigerated dinner roll dough
grated Parmesan cheese
The recipe is quick to prepare (not counting rising time) and was fun for my daughter (age 4) to cook with me.
couple of things......the recipe calls for refrigerated dough, it should read frozen....there IS a difference. Also, too salty, cut back on that.
This is nothing Fancy.. but,I liked it!! Very Easy. You know, I had some bread dough in the feezer and wondered how to make it up into some bread sticks. This worked great. Great basic recipe. Make sure to give it some rise time too.
I made this today for a ladies luncheon at church. I got lots of compliments on them! I did do a couple things differently than stated. I didn't cut the rolls in half, they just seemed that would make them too thin (maybe it was the kind I got) and then I put an egg wash and poppyseeds on 8, eggwash and seasame seeds on another 8, and then butter and parmesan cheese on the last 8 to have a variety. They didn't turn out really long like normal breadsticks, more like oblong rolls, but I thought they still looked good!
We all loved these, except I skipped the garlic salt and used garlic powder instead. I also didn't bother brushing with butter, but just rolled the bread sticks in the coating. They turned out great Andrew and thanks!
Yummy! Simple and easy. The only thing I did differently than the recipe was I melted the butter and put the garlic salt in the butter to brush it on. I don't trust myself with sprinkling the right amount of garlic salt on each bread stick.
Hmmm, the recipe description calls for frozen dinner roll dough, which is what I used, but the ingredients list calls for “8 oz. packages of refrigerated dinner roll dough.” I’m thinking it should be, and was meant to be, the frozen dinner rolls. I had a little difficulty rolling these out as thin as I would have liked (the dough was kind of stubborn!), but these were too easy, too quick, and too good to complain about that. Outside of the fact I used butter and would have much preferred them without the Parmesan (I’d bet my life Hubs would too…) these are something I hope to make more often.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 117
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This soda bread is dense and moist, thanks to the tangy addition of buttermilk.
See how to make simple corn bread with a touch of sweetness.
Make this whole wheat bread, which is delicious and easy.