Freshly-Baked Breadsticks
Served with pasta, soup, salad, or dipped in melted cheese, these breadsticks are sure to please. The perfect side to an Italian dinner, or on a Super Bowl Buffet, you will make these again and again! You can easily double the recipe, too. Makes 24
4 teaspoons instant yeast
2 1/2 cups warm water
3 Tablespoons very soft unsalted butter
6 cups all-purpose flour, plus more for dusting
3 Tablespoons sugar
4 1/2 teaspoons fine salt
5 ounces melted, unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
Combine the yeast and 6 T. warm water in the bowl of a stand mixer. Add the remaining water, flour, softened butter, sugar, and fine salt, then mix with the paddle attachment until a sticky dough forms. Switch to the dough hook and knead for about 5 minutes, until very smooth and soft.
Weigh and divide the dough in half. Roll each piece of dough into a 12" log and cut each log into 12 equal pieces. Roll and stretch each piece slightly with your hand to a 7-inch long breadstick. Place on a parchment-lined baking sheet; leave 2" between the breadsticks to allow for rising. Cover with a light cloth and let rise in a warm spot unti almost doubled, about 45 minutes. Preheat the oven to 400-degrees.
Brush the breadsticks lightly with the melted butter and sprinkle with a little kosher salt (about 1/3 teaspoon). Bake until a light golden brown, about 15 minutes, rotating the pan if needed to ensure even browning.
While the breadsticks bake, combine the remaining butter with the rest of the salt, garlic powder, and oregano. Brush over the baked breadsticks.
