Very versatile recipe! I love the buttery taste of these, especially when fresh out of the oven! These freeze very well. I've even par-baked them, popped them into the freezer, then thawed them back out & finished baking them. Not soggy at all!
I've made this about 5 times & made a modification with the most recent batch. I added approx 1 1/2 tbs of garlic powder & 2 tbs of minced garlic to the liquids & reduced the milk about approx 2 tbs. After the dough cycle was over, I rolled out the dough in a flour & cornmeal mix & made twists. I then put them on a large baking sheet, spacing them about a 1" apart. I let them rest for 15 min & baked them as the recipe suggests. These were the best garlic sticks I've ever made!!
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Very versatile recipe! I love the buttery taste of these, especially when fresh out of the...