Recipe by Paula Strafuss
"I make these bread sticks by the hundreds every year and my kids take them to school for snacks. The dough can be made in the bread machine, or you can double it and make it in a stand mixer."
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1 1/3 cups
warm water (110 degrees F/45 degrees C)
dry milk powder
2 1/2 teaspoons
active dry yeast
Yum, this recipe turned out wonderfully with some slight changes! I made this recipe the traditional way w/out a bread machine by proofing yeast w/ 1 tbs honey and warm water for about 10mins. Then added the rest of the ingredients (I cup of flour at a time until elastic), kneaded the dough for about 6-8 mins and let it rise until doubled.
• I made these into 12 large sweet rolls instead of breadsticks. Since the dough is pretty sweet I didn’t add any additional sugar, I just left out the seeds. If you are making breadsticks I'd decrease the sugar to 2-3 tbs. and you might want to try adding some garlic, oregano, and onion powder to the dough to make it really tasty.
• The trick to getting a crunchy exterior is by spraying the dough with oil before baking. You will get a better texture if you use bread four instead of all-purpose (although, all-purpose still works well). If you are still getting a tough breadstick try decreasing the sugar (sugar competes with the yeast for liquid), and/or increase the butter to 4 tbs).
Wonderful recipe besides those small changes!!!
Didn't use sesame seeds because I didn't have any....Used 1 & 1/2 tsp. salt & 1/2 tsp. garlic salt; added a bit of garlic powder & onion powder & then sprinkled with parmesan cheese. Plain tasting, so sprayed with Butter Flavored Cooking Spray, sprinkled parsley, onion & garlic powder & parmesan. Better...but still not amazing. Very plain-tasting. Served with Baked Potato Soup (From This Site) & a Fresh Salad with chopped veggies in it. Next time, I will load up on the flavorings before rolling out
SENSATIONAL! I am having company from out of town tomorrow, and will be serving a spaghetti and meatball dinner. I wanted something extra special and different for a bread. After finding this one, I decided to try it. Ite was easy and wonderful! However, instead of rolling the dough into 18 separate balls and then rolling them out individually, I rolled the dough into a rectangle, and took a pizza cutter, cutting the dough into strips. It worked perfectly, and was time saving. Thanks for sharing this great recipe!
These were great. Crunchy on the outside and soft and chewy inside. I added garlic powder, oregano, basil, and parsley to the dough. I used the stand mixer and did not double the recipe. I kneaded by hand for aobut 10 minutes, and let the dough rest for 10 minutes before shaping.
Excellent recipe. The dough was extremely easy to work with and easy to add any personal touch you may want I.E. garlic butter, oregano etc. I took the tip from STACERP and LCAROLINE to roll dough out in rectangle and cut with knife or pizza cutter. For crispier sticks cook at 400º for 8 min then reduce heat to 350º until golden brown.
Easy & delicious! I baked the bread sticks on a pizza baking stone - didn't need to spray it with nonstick spray - they came out golden brown and perfect. I liked being able to use the bread machine to mix it and go through the initial rise. Thanks for sharing this great recipe.
Great recipe. It's a keeper.
These are the best homemade bread sticks I have had. They are also very quick and easy. I vary the recipe by substituting olive oil for the butter and adding a liitle salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Paula's Bread Sticks
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 154
** Calories from Fat: 31
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