My kids take these bread sticks to school as snacks. They are so quick to make in a bread machine, I make hundreds a year!
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 USA and 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 USA and Canada)
These were great. Crunchy on the outside and soft and chewy inside. I added garlic powder, oregano, basil, and parsley to the dough. I used the stand mixer and did not double the recipe. I kneaded by hand for aobut 10 minutes, and let the dough rest for 10 minutes before shaping. - 09 Jun 2005 (Review from Allrecipes USA and Canada)