JOLLY RANCHERS STICKS RECIPES

Steps:

• In a medium bowl, mix together all of the dough ingredients by hand until combined.
• Pour about two teaspoons of olive oil into a gallon zip lock bag and then add the dough. Refrigerate overnight.
• The next day, line two baking sheets with parchment paper and heat the oven to 350 degrees F.
• Turn the dough out onto a lightly floured work surface and divide it in half.
• Roll each half into an 8 inch by 14 inch rectangle. Cover the second rectangle with oiled plastic wrap and set aside while working with the first rectangle.
• Using a pizza wheel, cut the first rectangle, width-wise, into 3/8 inch strips. Lift about half of the strips into one of the baking sheets, placing them lengthwise on the pan. Repeat with the second half of the strips. The strips will stretch and double in size as you move them to right about the length of the pans, about 16 strips per pan.
• Bake the breadsticks, one sheet at a time, for about 15 minutes, until light brown.
• Cool on a wire rack.
• Repeat with the rest of the dough, re-using the two pans (cooled) and the same parchment paper.

Steps:

• In a medium bowl, mix together all of the dough ingredients by hand until combined.
• Pour about two teaspoons of olive oil into a gallon zip lock bag and then add the dough. Refrigerate overnight.
• The next day, line two baking sheets with parchment paper and heat the oven to 350 degrees F.
• Turn the dough out onto a lightly floured work surface and divide it in half.
• Roll each half into an 8 inch by 14 inch rectangle. Cover the second rectangle with oiled plastic wrap and set aside while working with the first rectangle.
• Using a pizza wheel, cut the first rectangle, width-wise, into 3/8 inch strips. Lift about half of the strips into one of the baking sheets, placing them lengthwise on the pan. Repeat with the second half of the strips. The strips will stretch and double in size as you move them to right about the length of the pans, about 16 strips per pan.
• Bake the breadsticks, one sheet at a time, for about 15 minutes, until light brown.
• Cool on a wire rack.
• Repeat with the rest of the dough, re-using the two pans (cooled) and the same parchment paper.