Folks-
I needed a quick recipe for a side dish with the pasta I was making, and the Google AI auto completed a link to a homemade soft breadstick recipe at a recipe site that I thought I should try.
Of course I modified it.
I recommend brushing my garlic butter on them as they come out of the oven (melt it first) for the best flavor.
Here's my version of a light, fluffy, quick (less than an hour) breadstick recipe!
Ingredients:
1 package (2 1/4 tsp) Active Dry or Rapid Rise Yeast
2 Tablespoons Granulated Sugar or Honey
1 1/2 cups warm water (110-120 degrees F)
3/4 Teaspoon Salt
3 1/2 Cups All Purpose Flour (approx, roughly 3-4 cups)
2 Teaspoons Powdered Garlic (optional)
1 Tablespoon Italian Seasoning (optional)
3 Tablespoons melted butter or Garlic Butter or olive oil
If you're using active dry yeast, add the sugar or honey to the warm water and sprinkle the yeast on top and let it sit about 5 minutes until it foams. If you're using Rapid Rise or Instant yeast, skip proofing the yeast. In a bowl (I recommend a stand mixer with a dough hook here) pour in the proofed yeast or water and sugar, add 2 cups of the flour, salt, and optional seasonings and mix on low. Add a tablespoon of the melted butter or olive oil. Add flour a heaping tablespoon at a time until you have a slightly sticky dough and knead for about 5 minutes. Start preheating the oven at 375-400 degrees F. Put a sheet of parchment paper in the bottom of a baking sheet or grease the sheet. This recipe makes about a dozen Breadsticks, so weigh the dough and use that calculator your teacher told you wouldn't be available to figure out how much each should weigh (probably 68-75 grams each) and roll each into a snek of about 8-10" and space them on the baking sheet about 1/4" apart (almost touching.) Allow them to rise for about 15-30 minutes (long enough to start making pasta and homemade sauce), then bake for about 12-15 minutes or until light brown. Brush them with the melted butter/garlic butter as soon as they're out of the oven. Allow to cool a bit, but serve while warm.
