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Irresistible Homemade Italian Breadsticks Recipe

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Ingredients

Adjust Servings:
1 package active dry yeast
2 cups warm water
1 pinch sugar
1 pinch salt
1 teaspoon cracked black pepper
1/4 cup extra virgin olive oil, plus extra needed for baking
1/4 cup fresh rosemary, finely chopped
1 cup grated parmesan cheese
6 cups flour

Nutritional information

18.4
Calories
4 g
Calories From Fat
0.5 g
Total Fat
0.1 g
Saturated Fat
0.4 mg
Cholesterol
8.6 mg
Sodium
2.9 g
Carbs
0.1 g
Dietary Fiber
0 g
Sugars
0.6 g
Protein
1394g
Serving Size

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Irresistible Homemade Italian Breadsticks Recipe

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    Cuisine:

    Missy Wombat, saying these are "more-ish" is a flagrant understatement! They are fantastic! I only made half of the recipe because my oven is tiny. Half still makes quite a lot, so I think we'll have a few left by 4 pm (I'm still baking, and it's noon now.) On second thought, maybe not. I floured the dough well, as mentioned and had no problem with sticking. The first batch I baked as they were, after that I started making braids and twists. I did need about 2 tablespoons extra flour when making the dough, to get it to a kneadable consistency. I didn't chop the rosemary fine but it went through the pasta machine with no problems. And I moved the breadsticks around after they were partly baked so they would brown evenly. Thank you for this recipe! I'm going to throw out all my other breadstick recipes.

    • 830 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Grissini, Those very more-ish Italian breadsticks , Missy Wombat, saying these are more-ish is a flagrant understatement! They are fantastic! I only made half of the recipe because my oven is tiny Half still makes quite a lot, so I think we’ll have a few left by 4 pm (I’m still baking, and it’s noon now ) On second thought, maybe not I floured the dough well, as mentioned and had no problem with sticking The first batch I baked as they were, after that I started making braids and twists I did need about 2 tablespoons extra flour when making the dough, to get it to a kneadable consistency I didn’t chop the rosemary fine but it went through the pasta machine with no problems And I moved the breadsticks around after they were partly baked so they would brown evenly Thank you for this recipe! I’m going to throw out all my other breadstick recipes , Those very more-ish Italian breadsticks


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    Steps

    1
    Done

    Day 1: in a Small Bowl, Stir the Yeast Into 1/2 Cup of Warm Water.

    2
    Done

    Add Sugar and Stir.

    3
    Done

    Leave 10 Minutes to Ferment.

    4
    Done

    Stir Together the Flour, Cheese, Rosemary and Pepper.

    5
    Done

    Place in a Mound on a Large Board or Counter, and Make a Well in the Center.

    6
    Done

    Add the Yeast Mixture, the Remaining Water, and the Oil Into the Well.

    7
    Done

    Mix Together Until Stiff, and Knead by Hand Until Smooth For About 10 Minutes.

    8
    Done

    Shape Into a Ball, Place in a Greased Bowl, Cover With Clingwrap and Refrigerate Overnight.

    9
    Done

    Day2: Preheat the Oven to 350 Degrees F.

    10
    Done

    Grease 4 Baking Sheets.

    11
    Done

    Take a Handful of the Dough, Leaving the Rest Covered.

    12
    Done

    Dust Well With Flour and Press Into a Flat Disk.

    13
    Done

    Run the the First Setting of the Rollers in Your Pasta Machine.

    14
    Done

    Dust Again With Flour and Roll Through a Second Time.

    15
    Done

    Again Dust With Flour and Pass Through the Fettuccine Cutter on the Pasta Machine.

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    Esme Mcguire

    Spice whisperer creating dishes that are both bold and balanced in flavor.

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