Braided Squash Bread is a lovely recipe to make in the summer when the squash harvest is taking over the garden. It’s moist and has just a touch of earthy vegetable flavor made even better when slathered with butter. When our girls were young (and …
Oat Rolls are one of our family favorites! They are easy to make and so delicious. Soft, tender, with oatmeal goodness that turns it into a slightly sweet, hearty bread.
Soft Breadsticks is a quick and easy recipe to serve with just about any Italian dish, such as Homemade Spaghetti and Meatballs or Bow Tie Pasta with Sausage and Peppers.
I love making them, and my family loves to eat them. The recipe makes 20 breadsticks, so there are plenty for a large gathering. Or you can freeze the leftovers for use later.
Normally, when you work with a yeast bread, you have a long rising time. But not this recipe. After kneading, the dough rests for 10 minutes, and then it’s time to make your breadsticks. Once you have them formed on two baking sheets, you let them rise for 30-40 minutes until they are nice and puffy. Bake and then slather with the buttery garlic mixture. So yummy!
Topping:
Gather your ingredients so that you have everything close at hand on the counter or table.
In a large mixing bowl, combine the warm water, butter, granulated sugar, instant yeast, salt, and 2 cups of all-purpose flour. Mix well to combine. Add enough remaining flour until mixture sticks together and forms a ball.
Converting This Recipe to Include Sourdough
Sometimes I will convert this recipe to include an active or “fed” sourdough starter. To do this, I will add 1 cup of fed sourdough starter and decrease the yeast to 1 teaspoon and decrease the flour to 4 cups. Otherwise, everything else stays the same.
Knead by hand on floured surface until smooth and soft, 5-6 minutes. Let rest for 10 minutes.
Divide dough into 20 pieces and roll each into a 7-8″ log. Place on a baking sheet lined with a silicone baking mat. Cover and allow to rise for 30-40 minutes.
Preheat oven to 400 degrees. Bake 12-15 minutes, until golden brown. Transfer to a wire cooling rack.
While the breadsticks are baking, prepare the garlic butter. Using a mortar and pestle, crush the dried rosemary.
If you want to use fresh rosemary, go ahead. Or use dried. Either way, crush it with a mortar and pestle to release it’s oils and flavors. Then stir in the butter and garlic salt. And crush the ingredients some more. I love any chance to use my Mortar and Pestle. I encourage you to find ways to use one, too!
In a small bowl or in your mortar, combine the melted butter, garlic salt, and crushed dried rosemary. Brush over hot breadsticks.
Serve warm. Makes 20 breadsticks.
The next time you make an Italian Dinner, be sure to bake some of these breadsticks. I just know you will love them as much as we do!
See more Yeast Bread Recipes Here.
