ROSEMARY & GARLIC BREADSTICKS
Get classic Italian flavor with these homemade breadsticks--made using prepared pizza dough, rosemary and garlic. For a crispier texture more like grissini, roll the breadsticks long and thin and bake until golden.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Rosemary Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 400 degrees F. Line 2 baking sheets with parchment paper or coat with cooking spray.
- Divide dough into 16 equal pieces and roll each into a 12- to 14-inch-long breadstick on a lightly floured surface (see Tip). Place the breadsticks at least 1/2 inch apart on the baking sheets. Brush with oil and sprinkle with rosemary and garlic powder, pressing if necessary to help it stick.
- Bake the breadsticks on the upper and lower racks, switching the pans halfway through, until lightly brown, 15 to 20 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 76.8 calories, Carbohydrate 12.1 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 75.5 mg, Sugar 0.5 g
ROSEMARY-GARLIC BREADSTICKS
Easy to make and the flavour can't be beat. Enjoy with your next Italian-inspired meal, and not just. Prep time does not include rising time.
Provided by evelynathens
Categories Yeast Breads
Time 35m
Yield 16 breadsticks
Number Of Ingredients 10
Steps:
- Dissolve sugar in warm water in large bowl; sprinkle in yeast; let stand 10 minutes, then stir well.
- Stir in oil, salt, and 3 cups flour; beat with wooden spoon or electric mixer until smooth and elastic; if necessary, add more flour to make a soft dough which leaves sides of bowl; turn out onto floured board; gather up into a ball.
- Knead dough, adding more flour as necessary until smooth and no longer sticky (8-10 minutes); place in lightly greased bowl; turn dough to grease top; cover with greased waxed paper and tea towel; let rise in warm place until doubled (approximately 45-60 minutes); punch down dough and turn out onto lightly floured board; let rest for 10 minutes; roll out dough to 16" x 8" rectangle; combine topping ingredients; spread mixture evenly over surface; cut dough into 16, 1-inch strips; pick up each strip by ends and twist in opposing directions; place on greased baking sheet.
- Preheat oven to 425F and set rack in middle of oven.
- Bake for 13-15 minutes, or until golden.
Nutrition Facts : Calories 113.1, Fat 2.1, SaturatedFat 0.4, Cholesterol 0.6, Sodium 228.8, Carbohydrate 20, Fiber 0.8, Sugar 0.3, Protein 3
GARLIC-HERB BREADSTICKS
Provided by Food Network Kitchen
Time 1h30m
Yield 12 breadsticks
Number Of Ingredients 8
Steps:
- Put 3/4 cup warm water in a food processor. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. Add the sugar and 1 teaspoon salt and pulse until dissolved. Add the flour, olive oil and 1 tablespoon butter and pulse until the dough forms a ball, about 1 minute. Continue to process with the motor running until smooth, about 2 more minutes.
- Line 2 baking sheets with parchment; brush with olive oil. Turn the dough out onto a floured surface. Divide into 12 equal pieces, then roll each piece into a 12- to-16-inch rope. Arrange the ropes 1 1/2 inches apart on the prepared baking sheets, rolling them to coat with the oil. Cover each baking sheet with a damp cloth and set aside in a warm place until the breadsticks double in size, 45 minutes to 1 hour.
- Preheat the oven to 400 degrees F. Put the remaining 3 tablespoons butter and the garlic in a microwave-safe bowl and microwave until melted, about 1 minute. Brush the breadsticks with the garlic butter; sprinkle with herbs and salt. Bake until golden, 15 to 20 minutes.
CHEESE AND ROSEMARY BREADSTICKS
Steps:
- Preheat the oven to 350 degrees F.
- Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.
- Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.
CRUSTY BREADSTICKS WITH ROSEMARY
Categories Bread Mixer Bake Thanksgiving Rosemary Bon Appétit
Yield Makes 12 Breadsticks
Number Of Ingredients 12
Steps:
- Place water in large bowl of electric mixer fitted with dough hook. Add yeast and pinch of sugar; stir to blend. Let stand until foamy, about 10 minutes. Add 1 tablespoon salt and chopped rosemary; beat at medium speed until blended. Add 4 cups flour, 1 cup at a time, beating until well incorporated. Mix milk and oil in small bowl. With mixer running on low speed, gradually add milk mixture. Increase speed to medium; beat 6 minutes. Scrape dough from hook and sides of bowl (dough will be soft and sticky). Let dough rest in bowl 15 minutes.
- Sprinkle 2 heavy large baking sheets generously with cornmeal. Turn out dough onto floured surface and knead until soft and slightly sticky, adding more flour if necessary. Divide dough into 12 equal pieces. Let dough rest 10 minutes.
- Roll each dough piece between work surface and palms of hands to 12-inch long rope. Arrange 6 ropes on each baking sheet, spacing apart. Break small green clusters off rosemary sprigs. Insert stem end of rosemary clusters along top of breadsticks, spacing rosemary 2 inches apart. Using sprayer filled with cold water, lightly mist breadsticks. Let rise uncovered in warm draft-free area until puffy and light, about 30 minutes.
- Position 1 rack in lowest third of oven and 1 rack in center and preheat to 450°F. Brush breadsticks lightly with glaze. Sprinkle very lightly with coarse salt, if desired. Place baking sheets on racks in oven and spray oven with water. Bake 15 minutes, spraying oven with water every 5 minutes, spraying oven with water every 5 minutes. Continue baking without spraying until breadsticks are golden and sound hollow when tapped, about 15 minutes longer. Transfer breadsticks to racks; cool. (Can be made ahead. Wrap tightly in foil and freeze up to 2 weeks. Thaw breadsticks. If desired, rewarm wrapped sticks in 350°F oven 15 minutes.)
ROSEMARY BREADSTICK TWISTS
These are especially good served with pasta or soup. Other spices can be substituted for the rosemary, like basil or dill.
Provided by afghanmom
Categories Breads
Time 40m
Yield 12 breadsticks
Number Of Ingredients 8
Steps:
- Heat oven to 400'.
- In 13X9-inch bakng pan, melt butter in oven (3 to 5 minutes).
- Meanwhile, in medium bowl, stir together all remaining ingredients except milk, rosemary and garlic.
- Stir in milk just until moistened.
- Turn dough onto lightly floured surface; knead until smooth.
- Roll dough into 12X6- inch rectangle; cut into 12 (1-inch) strips.
- Stir rosemary and garlic into melted butter.
- Twist each strip of dough 6 times; dip in herbed butter mixture; place in same pan.
- Bake for 20 to 25 minutes or until lightly browned.
Nutrition Facts : Calories 152.3, Fat 6.3, SaturatedFat 3.9, Cholesterol 17.1, Sodium 174.1, Carbohydrate 20.4, Fiber 0.7, Sugar 1.1, Protein 3.5
CRISP ROSEMARY BREADSTICKS
These are long, thin, hard breadsticks that we love. I usually like to put them on the table standing up in a crock just to make things interesting.
Provided by Keolani
Categories Breads
Time 1h35m
Yield 32 Breadsticks
Number Of Ingredients 9
Steps:
- In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
- Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
- Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
- Mix in about 1 cup more flour, or enough to make a soft dough.
- To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.
- To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time.
- Turn dough out onto a generously floured board.
- Pat into a 6-inch square.
- Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
- Grease 3 large baking sheets.
- Gently rub with 2 T flour.
- With a sharp knife, cut dough lengthwise into quarters.
- Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
- Stretch one piece to about 15 inches long; place on a baking sheet.
- Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
- Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
- Cool on rack.
- If you can't cook them all at once, dough can be refrigerated.
Nutrition Facts : Calories 45.8, Fat 1.1, SaturatedFat 0.2, Sodium 73.3, Carbohydrate 7.7, Fiber 0.4, Sugar 0.2, Protein 1.1
SOFT GARLIC BREADSTICKS
Charles Smith relies of a bread machine to mix the dough for these buttery golden breadsticks that are mildly seasoned with garlic and basil. "I like to use this dough when making pizza, too," says the Baltic, Connecticut reader. "It makes two 12-inch crusts."
Provided by Taste of Home
Time 50m
Yield 20 breadsticks.
Number Of Ingredients 10
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. , Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Brush warm breadsticks with butter.
Nutrition Facts : Calories 88 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 196mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g fiber), Protein 3g protein.
ROSEMARY BREADSTICK
Nothing compares to the aroma of fresh breadsticks before a meal or salad. For vatiety, try this recipe with dirrerent kinds of herbs. This recipe is from the Kosher Palette
Provided by Mrsspeevs
Categories Breads
Time 2h40m
Yield 24 breadsticks, 24 serving(s)
Number Of Ingredients 13
Steps:
- Stir together water, yeast, and sugar in a bowl and let stand for 5 minutes.
- Combine flour, whole wheat flour, rosemary, and salt in a food processor with a plastic dough blade and pulse for 5 seconds.
- Stir water and oil into yeast.
- With processor running, pour yeast mixture into the flour.
- Process until dough forms a ball, adding flour, 1 tbsp at a time if necessary.
- Place dough in a lightly greased bowl, turning to grease top.
- Cover and let rise in a warm place for 1 1/2 hours.
- Divide dough in half. Roll each half into a 12 inch log. Cut each log into 1 inch pieces. Roll each piece into a long rope. Fold rope in half, twist, and place on a lightly greased baking sheet.
- Sprinkle breadsticks with cornmeal and let rise for 15 minutes.
- Preheat oven to 300.
- Combine egg white with pinch of salt.
- Brush mixture over breadsticks and sprinkle with salt, sesame seeds, or poppy seeds.
- Bake for 30 minutes.
- Increase heat to 350 and bake 5 minutes until golden brown.
Nutrition Facts : Calories 53.4, Fat 1.3, SaturatedFat 0.2, Sodium 106.4, Carbohydrate 9, Fiber 0.7, Sugar 0.2, Protein 1.6
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