I’m all about baking bread. If I can spend time in the kitchen and something is created with bread dough, I’m one happy farmgirl. Recently I added these homemade breadsticks to our menu. It’s an easy, quick, from-scratch recipe that pairs nicely with pasta, soup, or salad. They also work great as a straight-out-of-the-oven treat. Ask me how I know.
Ingredients for Homemade Breadsticks
(makes 24-30 breadsticks, depending on shape used)
1 pkg. yeast (or 2 1/2 tsp bulk yeast – I use SAF Instant Yeast so it doesn’t have to proof!)
3 cups flour (can use mix of white and wheat)
1 cup warm water
1/4 cup oil
3 Tbsp. sugar (I use brown but you can use white)a
1 tsp. salt
1/4 cup melted butter
How to Make Homemade Breadsticks:
Combine the yeast with one cup of the flour. (This method works because, as mentioned above, I use SAF Instant Yeast. It does not have to proof – meaning the yeast does not have to be added to warm water before working through the rest of the recipe. You can just add SAF Instant Yeast right to the dry ingredients.)
Next, add the warm water and the oil. Mix. Then add the sugar and the salt. Mix.
Start to add the remaining two cups of flour, a half cup at a time, stirring after each addition. When it gets too hard to stir with a spoon, dust your counter with some flour and turn the dough out on to it.
Knead the dough, adding as much of the remaining flour as you can until you have a soft dough. (Soft means just to the point that it’s not sticking to your hands anymore.) It is entirely possible that you won’t use the full three cups of flour. It is also possible you might need more than three cups. It depends a lot on the humidity in the air. Baking bread is as much an art as it is a science.
After your dough is kneaded, let it rest for ten minutes. (If you skip this part it will be very hard to roll your dough out. Without having time to rest, your dough will try to creep back into a ball when you’re trying to flatten it out.)
After the dough has rested, it’s time to grab your rolling pin and roll that dough out. I try to make a rectangle/circle/nameless shape about 12″x18″, but it’s entirely up to your liking.
Now, cut the breadsticks. I generally make mine an inch or so wide. You can leave them long (the whole length of the shape you’ve rolled out) or you can feel free to cut them in half.
Next is the fun part—shaping the breadsticks. You can twist them…
or tie them in a knot…
or make circles….
You can do just about any shape you want.
Let the breadsticks rise on greased cookie sheets in a warm place. I usually let them rise an hour, but if you’re in a hurry, know that they really only need to rise for 20-30 minutes.
When they are done rising, bake the breadsticks for 15 minutes at 375 degrees.
As soon as they come out of the oven, grab your silicone pastry brush and brush them with melted butter and then shake coarse salt over the top.
They are so good, y’all.
You’ll probably end up eating a few more than you intended to. But that’s okay. We can just keep that secret between you and I.