Reviewed: Mar. 24, 2012

Fantastic! My family loves this recipe and now I make it at least once a week.

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Reviewer:

RueAnn

Cooking Level: Beginning

Home Town: Tucson, Arizona, USA

Living In: Cleveland, Ohio, USA

Reviewed: Sep. 12, 2011

Pretty good, but definitely biscuit-y. I mixed some pureed roasted garlic with the butter I rolled them in and it was goooooood... Might make them again, might not... If so I'll definitely be using more butter & topping them with cheese.

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Reviewer:

JJGammon

Cooking Level: Intermediate

Living In: Enid, Oklahoma, USA

Reviewed: Aug. 2, 2011

This turned out very well. I added grated Parmesan, onion powder, garlic powder and a small bit of Nutritional yeast to the dough. Halved the recipe. They came out perfect. We used Pizza sauce as a dip.

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Reviewer:

philocrates

Living In: Yellowknife, Yukon, Canada

Reviewed: Apr. 7, 2011

I just finished eating one of these delicious breadsticks tonight. I baked these to go along side pasta fagouli soup and I was so glad that I did. This was my first attempt at making homemade bread sticks. I added a 1/2 cup parmesiana cheese to the flour mixture before adding the milk. I added a dash of garlic powder, sprinkle of oregano and basil to the melted butter. I topped them off with extra parmesiana cheese prior to baking. These garlic herb bread sticks tasted and looked similar to those at Pizza Hut. They were delicious in the pasta fagouili soup or just eaten alone! I definitely would recommend this recipe to friends and family! Manja!

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Reviewer:

Joyce

Cooking Level: Intermediate

Reviewed: Mar. 28, 2011

Made as directed without adding garlic or parmesan. Pretty good, and my family liked them. DO NOT let them cook 15-20 minutes at 450 degrees, though, or you will have sticks of black char! Mine were starting to blacken after about 5-7 mins.

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Reviewer:

Mary F

Reviewed: Mar. 1, 2011

These are a wonderful recipe for breadsticks- especially if you're in a hurry. I made these with "Friendship Soup Mix" (made the soup) and they were wonderful. I was a bit worried how I would knead them due to the fact that the dough was very sticky. I ended up covering the surface liberally, and the top of the dough before I started kneading. I still had some sticky fingers, but kept at it (adding flour as needed) and it came together beautifully. I ended up twisting them as well. They taste wonderful and are the perfect (inexpensive) accompaniment to the soup!

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Reviewer:

Skoo

Cooking Level: Intermediate

Home Town: Stettler, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Feb. 25, 2011

This recipe is from a cook book I have- everything, including the name of the recipe, is exactly the same. I've been making it for 10 years, it was the first bread-like recipe I ever made as a 16 year old in my mother's kitchen. They're really good bread sticks and ridiculously easy to make! It's true that they do turn out biscuity, but that's part of their charm I think and what can you expect from a recipe without yeast that's so fast to make? I mean, you don't even have to cut shortening into flour first. My only changes are to use 2 cups of unsifted flour (instead of 2 1/4 sifted), a whole stick of butter, and I put a clove or two of minced garlic on top of the butter before it goes in the oven so it gets a little cooked. The resulting garlic bread sticks are amazing.

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Reviewer:

The Bunny Chef

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Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: Feb. 18, 2011

Fantastic!!! Added garlic powder to dough and dipped in parmesan cheese after dipping in butter. Family gobbled these up!

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Reviewer:

Countess Cookie

Cooking Level: Expert

Reviewed: Jan. 16, 2011

These are GREAT! I also added about a 1/2 cup of Parmesan cheese to the batter and added garlic powder and Italian seasoning to the melted butter. I cooked the breadsticks on a stoneware baking sheet and placed them close together so not to brown all of the sides. My husband loved them with spaghetti. This will will be a must with any soup or Italian meal.

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Reviewer:

D Gryniewski

Cooking Level: Beginning

Reviewed: Nov. 20, 2010

This is a recipe that I've made a lot in the past and is perfect when you don't have time to let bread rise but want to serve bread with a meal. They taste great and is very quick and easy to make.

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