Herbed Breadsticks
By America's Test KitchenPublished on July 31, 2013
Time
1 hour
Yield
Makes 12 breadsticks
Ingredients
Before You Begin
Most frozen bread dough comes in packages of 3 loaves; our favorite brand is Rhodes. These breadsticks can be served with additional extra-virgin olive oil for dipping. In step 3, be careful to not cut all the way through the dough. See step by step.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Brush rimmed baking sheet with 1 tablespoon oil.
- On lightly floured surface, roll dough into 12 by 6-inch rectangle about 1/4 inch thick. Transfer dough to prepared baking sheet. Brush dough with remaining oil and sprinkle with salt, pepper, and rosemary.
- With long side of dough facing you, use a bench scraper or sharp knife to cut halfway through dough at 1-inch intervals. Bake until golden brown, rotating pan halfway through baking, 20 to 25 minutes. Let cool 5 minutes. Pull apart and serve.
Time
1 hourYield
Makes 12 breadsticksIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We wanted a bread sticks recipe that we could make at home—and make better. We found that due to its sufficient amounts of fat and sugar, frozen sandwich-bread dough produced extraordinarily tender bread sticks. We used a knife to perforate the dough into inch-wide sticks that baked up pillowy soft and pulled apart perfectly at the seams. A brush of extra-virgin olive oil before baking lent additional flavor to our bread sticks, and a sprinkle of fresh rosemary bloomed in the oven to give the bread sticks—and the kitchen—an herbal perfume.
Before You Begin
Most frozen bread dough comes in packages of 3 loaves; our favorite brand is Rhodes. These breadsticks can be served with additional extra-virgin olive oil for dipping. In step 3, be careful to not cut all the way through the dough. See step by step.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Brush rimmed baking sheet with 1 tablespoon oil.
- On lightly floured surface, roll dough into 12 by 6-inch rectangle about 1/4 inch thick. Transfer dough to prepared baking sheet. Brush dough with remaining oil and sprinkle with salt, pepper, and rosemary.
- With long side of dough facing you, use a bench scraper or sharp knife to cut halfway through dough at 1-inch intervals. Bake until golden brown, rotating pan halfway through baking, 20 to 25 minutes. Let cool 5 minutes. Pull apart and serve.
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