BEST-EVER BREADSTICKS
1 1/2 cups milk
2 tablespoons sugar
2 teaspoons salt
2 tablespoons butter
2 packages yeast
1/2 cup warm water
6 cups flour, divided use
Butter, melted (for brushing tops)
In a saucepan, heat milk, sugar, salt, and butter. Cool to lukewarm.
In a small bowl, dissolve yeast in warm water.
Combine milk mixture, yeast, and 1 1/2 cup flour; beat till smooth. Add enough remaining flour to form a stiff dough.
Turn out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Pinch off dough, and roll into long strips. Place strips on greased baking sheets 1-inch apart. Brush with melted butter. Cover and let rise 15 minutes.
Bake at 400 degrees F for 20 minutes, or until golden brown.
Makes 24 breadsticks
Source: Country Woman Magazine
1 1/2 cups milk
2 tablespoons sugar
2 teaspoons salt
2 tablespoons butter
2 packages yeast
1/2 cup warm water
6 cups flour, divided use
Butter, melted (for brushing tops)
In a saucepan, heat milk, sugar, salt, and butter. Cool to lukewarm.
In a small bowl, dissolve yeast in warm water.
Combine milk mixture, yeast, and 1 1/2 cup flour; beat till smooth. Add enough remaining flour to form a stiff dough.
Turn out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Pinch off dough, and roll into long strips. Place strips on greased baking sheets 1-inch apart. Brush with melted butter. Cover and let rise 15 minutes.
Bake at 400 degrees F for 20 minutes, or until golden brown.
Makes 24 breadsticks
Source: Country Woman Magazine
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Yeast Breads
Breads - Yeast Breads
- Moroccan Anise Bread (no-knead)
- Pretzel Dough using Beer (bread machine dough cycle)
- Texas Roadhouse Buttery Dinner Rolls (repost)
- Marbled Rye Bread
- Classic Croissants with Chocolate and Almond-Filled Variations
- Classic Challah Egg Bread
- Pesto Bread (yeast bread)
- Using a roll recipe to make bread - Here is information for you.
- 7UP Refrigerator Yeast Dough, Basic White Loaf and Coffee Cake
- Easter Sunrise Hot Cross Buns
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!