Super is the best adjective I could come up with because just about everything about them is super. I mean I was going to name them:
Super-fast-super-easy-super-tasty-super-fluffy-super-fattening Breadsticks
But....that is a bit wordy and excessive so I just decided to stick with one super and leave the rest implied. How these breadsticks came to be was a total fluke....as are most of my recipes. But I can't take total credit for this recipe and that is because it is derived from the recipe for a pizza crust. The pizza crust recipe comes from my favorite food blog and can be found here. How did a pizza crust become a breadstick recipe? Well, we had pizza night one night and my husband wanted me to make super thin crust (have I used super enough in this blog yet?). Well in order to do that, I only needed about half of the dough so I was faced with the dilemma of what to do with the left-over dough. Why, make breadsticks of course! But not just any breadsticks, really flavorful breadsticks and flavor comes from fat and seasonings so I added fat and seasonings and BAM! These lovely babies were born.
They really are fast and easy to make and holy fluffiness! They melt in your mouth which is only helped by the fact that they are baked in butter....sorry that I'm not sorry about that but it is really what makes these breadsticks so perfect. Don't skimp on the butter! Your mouth and belly will thank me later, even if your arteries won't. Alright I do want to make a disclaimer on the time though. You will look at the time and go "HOLY SHNIKIES! 1 1/2 HOURS!" What you have to understand is that this time is a bit negotiable. 1 1/2 hours is what will yield the fluffiest and lightest breadsticks but if you are in a rush and need to cut, you can. I have done so in the past but if you do need to cut in the time, I suggest you do the full rise time on the first rise and then skimp on the second. If I'm being completely honest I'm usually in a rush and so this recipe usually skimps on that second rise and I haven't had any problems! So go make them and dip them in a delicious sauce, soup, etc.
Super Breadsticks
Time: 1 1/2 hours Yields: 14 breadsticks
Ingredients
1 c warm water
1 T instant dry yeast
1 T sugar
1 T oil
1 t salt
2.5 - 3.5 c All purpose flour
1 stick butter
Dried basil
garlic powder
Salt
Instructions
1. In a bowl with a bread hook, add water, yeast, sugar, oil, salt and 2 c flour. Mix and add additional flour, in 1/4 c increments until dough is soft, silky, not very sticky, but still tacky to the touch.
2. Cover bowl with dough inside it with a towel and let rest/rise for 30 min (20-40 min).
3. Turn the oven on to 450. Place butter on baking sheet and put in oven (before it's preheated) in order to melt the butter.
4. While butter is melting, remove dough from bowl and cut into about 14 pieces. (If your super OCD like me you can weight dough balls/pieces out with a kitchen scale, mine were all about 1 7/8 oz (this will vary depending on how much flour is used.)
5. Using your hands, roll dough pieces into long "snakes". Double them over and twist them together to form your breadsticks. Place them on your baking sheet, pretty close together.
6. Using a pastry brush, briefly cover the breadsticks with some of the leftover butter in the bottom of the pan then liberally sprinkle them with basil, garlic powder, and salt. Cover breadsticks with a towel and let rise about 30 min (you can do less if you're in a rush).
7. Bake breadsticks about 15 min until they are golden brown, but not super browned.
Super-fast-super-easy-super-tasty-super-fluffy-super-fattening Breadsticks
But....that is a bit wordy and excessive so I just decided to stick with one super and leave the rest implied. How these breadsticks came to be was a total fluke....as are most of my recipes. But I can't take total credit for this recipe and that is because it is derived from the recipe for a pizza crust. The pizza crust recipe comes from my favorite food blog and can be found here. How did a pizza crust become a breadstick recipe? Well, we had pizza night one night and my husband wanted me to make super thin crust (have I used super enough in this blog yet?). Well in order to do that, I only needed about half of the dough so I was faced with the dilemma of what to do with the left-over dough. Why, make breadsticks of course! But not just any breadsticks, really flavorful breadsticks and flavor comes from fat and seasonings so I added fat and seasonings and BAM! These lovely babies were born.
They really are fast and easy to make and holy fluffiness! They melt in your mouth which is only helped by the fact that they are baked in butter....sorry that I'm not sorry about that but it is really what makes these breadsticks so perfect. Don't skimp on the butter! Your mouth and belly will thank me later, even if your arteries won't. Alright I do want to make a disclaimer on the time though. You will look at the time and go "HOLY SHNIKIES! 1 1/2 HOURS!" What you have to understand is that this time is a bit negotiable. 1 1/2 hours is what will yield the fluffiest and lightest breadsticks but if you are in a rush and need to cut, you can. I have done so in the past but if you do need to cut in the time, I suggest you do the full rise time on the first rise and then skimp on the second. If I'm being completely honest I'm usually in a rush and so this recipe usually skimps on that second rise and I haven't had any problems! So go make them and dip them in a delicious sauce, soup, etc.
Super Breadsticks
Time: 1 1/2 hours Yields: 14 breadsticks
Ingredients
1 c warm water
1 T instant dry yeast
1 T sugar
1 T oil
1 t salt
2.5 - 3.5 c All purpose flour
1 stick butter
Dried basil
garlic powder
Salt
Instructions
1. In a bowl with a bread hook, add water, yeast, sugar, oil, salt and 2 c flour. Mix and add additional flour, in 1/4 c increments until dough is soft, silky, not very sticky, but still tacky to the touch.
2. Cover bowl with dough inside it with a towel and let rest/rise for 30 min (20-40 min).
3. Turn the oven on to 450. Place butter on baking sheet and put in oven (before it's preheated) in order to melt the butter.
4. While butter is melting, remove dough from bowl and cut into about 14 pieces. (If your super OCD like me you can weight dough balls/pieces out with a kitchen scale, mine were all about 1 7/8 oz (this will vary depending on how much flour is used.)
5. Using your hands, roll dough pieces into long "snakes". Double them over and twist them together to form your breadsticks. Place them on your baking sheet, pretty close together.
6. Using a pastry brush, briefly cover the breadsticks with some of the leftover butter in the bottom of the pan then liberally sprinkle them with basil, garlic powder, and salt. Cover breadsticks with a towel and let rise about 30 min (you can do less if you're in a rush).
7. Bake breadsticks about 15 min until they are golden brown, but not super browned.