Recipe by jbaggerly
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warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages
active dry yeast
2 1/2 cups
all-purpose flour, or as needed
grated Parmesan cheese
these came out amazing. absolutely loved them. :)
I put a pan of water in with the breadsticks and the crust browned nicely, but the dough was a bit too sweet for my liking. I think I'd make these again, but would cut down the amount of sugar called for
These were really good. Very light. Great with soup I think. Thanks for posting the recipe.
Probably the best bread sticks I've ever made. My husband said to throw away all the other recipes. Yes, I added quite a bit more flour, until it wasn't sticking to everything, and less sugar-- 1 tablespoon instead of 7! I brushed with butter just out of the oven,and sprinkled with California garlic salt. Thanks for sharing an awesome recipe!
The dough was way too runny. I am wondering if the second cup of water is a misprint. I had to add almost 3 more cups of flour on top of the 4 1/2 that was already in the recipe in order to make the dough workable. Huge waste!
Maybe I did something wrong, but this dough was very runny. I don't know if there was too much water or not enough flour but it was a total mess when I tried to make it.
We tried these and they came out looking like a biscuit and not breadsticks we did everything it said to do and they tasted like over cooked biscuits instead of breadsticks. I personally do not like the taste of biscuits so they were very grotesque. Do not recommend.
i made a full order of these. They were all gone within 6 hrs.
* Percent Daily Values are based on a 2,000 calorie diet.
Breadsticks with Parmesan Butter
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 37
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