Eleanor's breadsticks

My cute cousin Eleanor sent me this recipe a few months ago, and Jeremy made it last night. So glad he did--these breadsticks were awesome... and easy!!! They're a perfect last-minute addition to a yummy soup-and-salad dinner. We paired these with Krista's Chicken and Gnocchi Soup and my re-creation of Olive Garden's bottomless salad. YUM!!!

Eleanor's Excellent Breadsticks
1 1/2 cups warm water
2 Tbs sugar
1 Tbs yeast
1 cube butter
3 cups flour
1/2 tsp salt
Parmesan cheese
Garlic salt

Combine sugar, yeast, flour and salt. Add water and stir. Knead on floured board for 3 minutes. Let rest for 10 minutes. Roll dough into rectangular shape (the size of your cookie sheet). With pizza cutter, cut lengthwise in half and then into inch-wide strips. Melt butter and dip strips in butter (or pour butter over top) and place on greased cookie sheet. Generously sprinkle with Parmesan cheese and garlic salt.

Let rise for 15-20 minutes, then bake at 375 for 20 minutes or until Parmesan cheese turns golden color.

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