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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

Name: Irresistible Homemade Italian Breadsticks Recipe
Prep time: 20 min
Total time: 13 h 50 min
Yield: 3-4
Cuisine: American
Ingredients: : 1; : 2; : 1; : 1; : 1; : 1/4; : 1/4; : 1; : 6

Features:

Cuisine:

American

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

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.