About this recipe: Instead of buying them - have fun making your own sticks of crispy bread. That way, you can roll them out as thick or thin as you like. Add dried herbs, Parmesan cheese or sun dried tomatoes for different flavours. Dip in tomato-basil sauce or use for picnics or lunch boxes.
You can double the ingredients and make it in a stand mixer with a dough hook instead of a bread machine.
These were just what I was looking for, nice and crunchy on the outside, but soft inside. Made one batch plain (Not as fond of these). The best tasting was to add Italian herbs, Garlic and olive oil together in a dish and then brush over the top of the sticks before putting in the oven. Also to make them crisp I sprayed the sticks in the oven twice within the first 5 minutes of cooking with water. Will certainly be making these Italian herb bread sticks again! - 12 Jan 2013
Yum, this recipe turned out wonderfully with some slight changes! I made this recipe the traditional way w/out a bread machine by proofing yeast w/ 1 tbs honey and warm water for about 10mins. Then added the rest of the ingredients (I cup of flour at a time until elastic), kneaded the dough for about 6-8 mins and let it rise until doubled. Changes: • I made these into 12 large sweet rolls instead of breadsticks. Since the dough is pretty sweet I didn’t add any additional sugar, I just left out the seeds. If you are making breadsticks I'd decrease the sugar to 2-3 tbs. and you might want to try adding some garlic, oregano, and onion powder to the dough to make it really tasty. • The trick to getting a crunchy exterior is by spraying the dough with oil before baking. You will get a better texture if you use bread four instead of all-purpose (although, all-purpose still works well). If you are still getting a tough breadstick try decreasing the sugar (sugar competes with the yeast for liquid), and/or increase the butter to 4 tbs). Wonderful recipe besides those small changes!!! - 06 Feb 2008 (Review from Allrecipes US | Canada)
SENSATIONAL! I am having company from out of town tomorrow, and will be serving a spaghetti and meatball dinner. I wanted something extra special and different for a bread. After finding this one, I decided to try it. Ite was easy and wonderful! However, instead of rolling the dough into 18 separate balls and then rolling them out individually, I rolled the dough into a rectangle, and took a pizza cutter, cutting the dough into strips. It worked perfectly, and was time saving. Thanks for sharing this great recipe! - 04 Jan 2003 (Review from Allrecipes US | Canada)