Ingredients:
1 cup + 2 Tb warm water
1 1/4 tsp active dry yeast
2 Tb sugar
3-3 1/4 cups flour
1 1/2 tsp salt
3 Tb vegetable oil
Garlic butter topping:
2 Tb butter
1/2 tsp salt
1/4 tsp garlic powder
1 1/4 tsp active dry yeast
2 Tb sugar
3-3 1/4 cups flour
1 1/2 tsp salt
3 Tb vegetable oil
Garlic butter topping:
2 Tb butter
1/2 tsp salt
1/4 tsp garlic powder
Measure warm water in a liquid measuring cup. Add yeast and 1 tsp of the sugar and mix until yeast dissolves. Allow to rest for 10 minutes.
In the bowl of an electric mixer, add yeast mixture, remaining 1 Tb + 2 tsp sugar, 1 1/2 cups flour, 1 1/2 tsp salt, and vegetable oil. Mix to combine.
Add in remaining 1 1/2 cups flour and knead mixture for 7 minutes until the dough is smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly sticky. Add remaining 1/4 cup of flour, if needed.
Transfer dough to a large, greased bowl and cover with a dry towel or plastic wrap. Allow to rest in a warm place until double in size (about 1 hour)
Once risen, punch dough down and divide into 12 equal parts. Roll each piece of dough into a 9 inch rope and transfer to a greased cookie sheet. Cover and let rise again for 1 hour.
Bake at 425oF for 10-12 minutes.
While breadsticks bake, mix the garlic butter topping ingredients together. Brush butter mixture over the tops of the hot, cooked breadsticks. Serve warm. Store in a airtight container.
In the bowl of an electric mixer, add yeast mixture, remaining 1 Tb + 2 tsp sugar, 1 1/2 cups flour, 1 1/2 tsp salt, and vegetable oil. Mix to combine.
Add in remaining 1 1/2 cups flour and knead mixture for 7 minutes until the dough is smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly sticky. Add remaining 1/4 cup of flour, if needed.
Transfer dough to a large, greased bowl and cover with a dry towel or plastic wrap. Allow to rest in a warm place until double in size (about 1 hour)
Once risen, punch dough down and divide into 12 equal parts. Roll each piece of dough into a 9 inch rope and transfer to a greased cookie sheet. Cover and let rise again for 1 hour.
Bake at 425oF for 10-12 minutes.
While breadsticks bake, mix the garlic butter topping ingredients together. Brush butter mixture over the tops of the hot, cooked breadsticks. Serve warm. Store in a airtight container.
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