About a year and a half ago, I shared a very easy breadstick recipe.  It is a quick to make recipe that can be made using store bought pizza or bread dough.  However, on a recent cold and rainy day, I forgot to defrost dough to make breadsticks.  And, as it was cold and rainy outside, I didn’t want to go to the store to buy bread to accompany homemade chicken soup.  So, I decided to try my hand at making homemade breadsticks.

These breadsticks were fairly different than my other recipe.  Obviously, they took longer to make, about an hour and a half.  Also, these breadsticks were softer and rose more.  In fact, my kids used them as tiny subrolls for mini meatball subs the next night.

Having made both types of breadsticks, I can’t say that I favor one more than the other.  However, I would use each recipe for different purposes.  If I wanted a breadstick with more crunch that could be served with marinara sauce for dipping, I would make Mary Kate’s Breadsticks.  If I wanted a tender breadstick that would be served with an infused oil, I would make From Scratch Breadsticks.

No matter which you choose, you do have one similar result- fresh, hot breadsticks.

From Scratch Breadsticks

1 cup warm water

2-1/4 tsp. dry active yeast

3 Tb. sugar

1-1/2 Tb. canola oil

1 egg white

1/2 tsp. salt

2-1/2 (or more) cups flour

1/3 cup parmesan cheese, grated

In a warmed stand mixer bowl, combine water, yeast, and 1 tablespoon sugar.  Let stand for 5 minutes.  Add remaining sugar, egg white, oil, salt, and 1 cup flour, and mix well, using dough hook.  When combined add another 1-1/4 cups flour, and mix.  Add more flour, 1/4 cup at a time, until dough is soft and clings to the hook.  Turn mixer to speed 4, and mix for 4 minutes.  Remove dough from mixing bowl, and place in a greased bowl.  Flip dough, so that both sides are coated with oil.  Cover with a towel, and allow to rise for 40 minutes, or until doubled in size.

Punch down dough.  Divide dough into 3 sections, and divide each section into 6 pieces.  Roll each section into a rope approximately 6 inches long.  Place on a greased baking sheet.  Cover with a towel, and allow to rise for 25 minutes.

Preheat oven to 400.  Brush the tops of breadsticks with water, and sprinkle with cheese.  Bake for 10-12 minutes, or until golden brown.

Notes:

• When working with yeast, it is a good idea to warm your mixing bowl.  Simply rinse bowl with hot water immediately before adding ingredients.
• You can make this recipe without a stand mixer.  In place of 4 minutes of mixing, the dough must be kneaded for 8-10 minutes.
• If you’re seeking a warm place for your dough to rise, try your oven.  Preheat the oven at 350 for 2 minutes, turn the oven off, and place the dough inside.  This will create a nice warm environment in which your dough will rise nicely.