Reviewer:

Reviewed: Aug. 28, 2011

Not the texture I was looking for, I wanted a chewier breadstick these were very light and airy. Not very much flavor either. I really enjoy Olive Garden breadsticks, I like strong garlic flavor, these didn't have that. Overall though they weren't terrible. I'll continue my search for the perfect breadstick.

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Reviewer:

Rolandcj

Cooking Level: Intermediate

Home Town: Appleton, New York, USA

Living In: Middleport, New York, USA

Reviewed: Aug. 25, 2011

These were very light and fluffy. My family loved them!

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Reviewer:

flowergirl

Reviewed: Aug. 23, 2011

I made the 10 serving version and it came out PERFECT. I ended up with about 6 plump breadsticks. These are really easy and very tasty. I'll have to try this as pizza crust sometime.

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Reviewer:

imsomr

Cooking Level: Intermediate

Reviewed: Aug. 21, 2011

Got the full 20 out of this batch. Made the dough without machine. I used 3 cloves fresh garlic and sprinkled extra parmesean on top after brushing with butter. Very tasty.

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4 users found this review helpful

Reviewer:

RUTHCOOPER

Cooking Level: Expert

Living In: Thornton, Ontario, Canada

Reviewed: Aug. 7, 2011

Very good! Soft and garlicy.

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Reviewer:

Darcey Smith

Reviewed: Aug. 5, 2011

Tasted great, but the dough came out very sticky! Instead of lightly flouring the counter, I had to heavily flour it, scrap the dough off the sides, flour my hands, put some more flour on my hands after making a few breadsticks, etc. Brushed with melted butter and garlic and they turned out wonderfully! (The only reason I gave it four was because of the uber-stickiness.)

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Reviewer:

Jenni H.

Reviewed: Aug. 1, 2011

These were delicious! I split the recipe between two meals--half the dough went to making breadsticks (six large ones) that we had with a spaghetti dinner, while the other half was formed into a 12-inch pizza crust for the following night. We topped the pizza with fresh veggies from the local farmer's market. It was one of the best pizzas I have ever made!! Yum!

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Reviewer:

oatman99

Cooking Level: Expert

Home Town: Ripon, Wisconsin, USA

Living In: Green Bay, Wisconsin, USA

Reviewed: Jul. 25, 2011

I made two batches of these. Both times, the dough ended up sticky! I forgot to check the first batch, but remembered to check the 2nd. When I checked it, it was a perfect dough ball. After the kneading cycle, I peeked in again, and it was sticking all over the side of the pan. I kneaded more flour into the dough before making into breadsticks, as there was no way of working with it. They turned out pretty tasty. Definitely need a dipping sauce such as marinara. I also brushed with garlic butter before baking. I will make these again...I'm thinking the high humidity here these days is why the dough turned out so sticky.

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