• 4 Ratings

These braided breadsticks are a showy starter or side dish for your next Italian dinner. Try them alongside a cheese plate, pasta, or soup.

Source: Better Homes and Gardens

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Recipe Summary

prep:
35 mins
rise:
1 hr 15 mins
bake:
15 mins at 350°
Servings:
16
Yield:
16 braided breadsticks
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Ingredients

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Directions

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  • In a large bowl stir together 3/4 cup of the all-purpose flour, the yeast, rosemary, and pepper. In a small saucepan heat milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts.

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  • Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in semolina flour. Let stand for 1 minute. Stir in as much of the remaining all-purpose flour as you can.

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  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a lightly greased large bowl, turning once to grease surface. Cover; let rise in a warm place until nearly double in size (45 to 60 minutes). (To serve today, omit Step 4 and continue as directed in Steps 5 through 7.)

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  • Punch dough down. Place dough in a freezer container; seal. Freeze for up to 3 weeks. Thaw dough overnight in refrigerator before using.

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  • Punch down dough. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Line a baking sheet with foil; grease foil. Roll one dough portion into a 10x9-inch rectangle. Cut lengthwise into 24 strips.

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  • For each breadstick, pinch together ends of three strips; braid the dough strips. Pinch the other ends together. Tuck under the thin, pinched ends.** Place on the prepared baking sheet. Repeat with remaining dough portion. Cover; let rise in a warm place until nearly double in size (about 30 minutes).

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  • Preheat oven to 350°F. In a small bowl beat together egg white and the water. Lightly brush egg white mixture on breadsticks. Bake for 15 to 20 minutes or until golden. Serve warm.

*Tip:

Instead of semolina flour, you can use 3/4 cup all-purpose flour plus 1/4 cup yellow cornmeal.

**Tip:

For faster shaping, cut rolled dough into 1-inch-wide strips. Hold each strip at both ends. Twist in opposite directions two or three times. Arrange on a greased baking sheet; press ends down. Let rise and bake as directed. Makes 20 breadsticks.

Nutrition Facts

58 calories; total fat 1g; saturated fat 0g; cholesterol 0mg; sodium 60mg; carbohydrates 10g; fiber 0g; protein 2g.
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Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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