Breadsticks salted or barbecue

Yield: 2 dozen

Measure Ingredient
2 cups All-purpose flour
1 pack Active dry yeast
¾ cup Milk
2 tablespoons Shortening
1 tablespoon Sugar
⅔ cup Milk (instead of 3/4 cup listed above)
1 teaspoon Salt
1 \N Egg white, mixed with
1 tablespoon Water
\N \N Coarse Kosher salt
2 tablespoons Bottled barbecue sauce
1 teaspoon Minced dried onion



In a small mixer bowl, combine ¾ cup of the flour and the yeast. In a saucepan, heat milk, shrotening, sugar, and salt till warm (120 degrees) and shortening is almost melted, stirring constantly. Add to flour mixture. Beat at low speed of electric mixer for 2 minutes, scraping sides of bowl as you go along. Beat 3 minutes at high speed.

Stir in as much of the remaining flour as you can with a spoon.

Turn out onto a lightly floured surface. Knead enough of the remaining flour to make a stiff dough that is elastic (9 minutes total.) Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover, let rise in a draft free, warm place till double (about 50 minutes.)

Punch down; turn out onto a lightly floured surface. Divide dough into 4 pieces. Cover with a tea towel for 10 minutes to let dough rest. Divide each piece into 6 pieces. Roll each piece into an 8 inch rope. Place on greased baking sheets. Cover with floured tea towel and let rise till almost double (about 30 minutes.) If desired, brush with a mixture of egg white and water, and sprikle with coarse salt (or sesame seeds.)

Bake in a 375 degree oven for 12 minutes or till golden brown. For drier breadsticks, after baking 10 minutes, decrease heat to 300 degrees and bake for 27 more minutes.


Prepare breadstick dough as above, except decrease the milk to ⅔ c and stir 2 tb. bottled barbecue sauce and 1 ts. instant minced dried onion into the the milk-shortening mixture in saucepan. Omit sprinkling breadsticks with coarse salt or seed. For drier barbecue breadsticks, bake in 375 degree oven for 10 minutes, then decrease temperature to 300 degrees and bake only 17 minutes longer.

Originally posted by Elizabeth Siegler typed into MM format by Mary Riemerman

NOTE: I made the crispy salted breadsicks (got raves from all who tried them.) I found that they were browning unevenly halfway through so I rotated the pans.

Submitted By MARY RIEMERMAN On 10-14-95

Similar recipes