PARMESAN GARLIC BREADSTICKS RECIPE: HOW TO MAKE IT
These tender breadsticks fill the kitchen with a tempting aroma when they are baking, and they're wonderful served warm. My family tells me I can't make them too often. —Gaylene Anderson, Sandy, Utah
Provided by Taste of Home
Categories Side Dishes
Total Time 50 minutes
Prep Time 40 minutes
Cook Time 10 minutes
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 3 tablespoons butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Melt remaining butter; brush over dough. Sprinkle with Parmesan cheese and garlic salt. Bake at 400° until golden brown, 8-10 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 86 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 126mg sodium, CarbohydrateContent 13g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
ITALIAN FLATBREADS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Pairs wedges of this chewy flatbread with a tomato-based soup and start dunking! —Cynthia M. Bent, Newark, DE
Provided by Taste of Home
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2 loaves (8 wedges each).
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine 1/4 cup oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Roll out each portion into an 11-in. circle; place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes., Preheat oven to 425°. Using the end of a wooden spoon handle, make several 1/4-in. indentations. Brush with remaining oil. In a small bowl, combine cheese, garlic salt and rosemary; sprinkle over dough. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Cut into wedges.
Nutrition Facts : Calories 132 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 115mg sodium, CarbohydrateContent 16g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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REUBEN ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Appetizers
Cuisine Europe, German
Calories 31 calories per serving
- In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla. , Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices.
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