Today on The Stay At Home Chef
I'm showing you how to make Homemade Breadsticks.
These breadsticks are ready to eat in about an hour and 20 minutes.
You can make them using a stand mixer,
however today I'm going to show you how to make them by hand,
just to show you don't need any fancy equipment to make this easy recipe.
To start you'll need 1 tablespoon of instant dry yeast.
You can use active dry yeast in the same amount,
but you will need to add about 10 minutes to each of the rising times.
You'll need 2 tablespoons of granulated sugar,
which will help our breadsticks to brown and add some flavor,
as well as 1 teaspoon of table salt.
Then we'll pour in 1 cup of warm water,
which should be between 100 - 110 degrees Fahrenheit,
and 3 tablespoons of olive oil.
This recipe is based off of my famous homemade dinner roll recipe,
so if you've had those you know these are going to be good.
Last all that's left to add in is the flour.
You'll need about 2 1/2 cups total of all-purpose or bread flour,
but I always start with about 2 cups because the amount you use can vary based on things like the weather.
Go ahead and start stirring this in to form a dough ball.
I can already see I definitely need more flour.
So you can add in the remainder of the flour,
about 1/4 cup at a time,
so you can always add more, but you can't take away.
Once it becomes too difficult to stir anymore by hand you can move to just your bare hands and start kneading the dough.
You can even transfer it to a clean countertop which can sometimes be easier to knead there.
You should end up with a dough that's soft and smooth and tacky, but not so sticky that it sticks to your hands.
Then you'll want to transfer this to a lightly greased mixing bowl.
I kind of roll it around in the oil so that all of the dough gets a little coating.
Then we'll cover this and let it rise for 30 minutes.
Once your dough has had a chance to rise,
you'll want to lightly grease a baking sheet or line it with parchment paper.
Then we'll want to divide this dough into 12 equal pieces.
I actually use a kitchen scale to weigh mine to make them all perfectly even.
You basically just weigh the entire dough ball and then divide by 12 and portion it out.
Or you can always eyeball it.
Then working one at a time you'll start rolling them into little ropes or snakes.
When it comes to shaping breadsticks you want to apply light, even pressure with your hands,
and avoid pulling or stretching the dough.
You want the pressure to be the force that stretches out your little rope.
If your rope ends up with any lumps or uneven spots,
those will end up in your final breadstick.
So you want it to be as even as possible.
Tastes the same either way though,
so don't worry too much about perfection.
I make my breadsticks about 8 or 9 inches long,
then you'll want to place them onto the prepared baking sheet.
Space them out so they have a little room to breathe there,
and I like to do 10 across with 2 on top.
Go ahead and cover these again and let them rise for about 20 minutes while we preheat our oven to 400 degrees Fahrenheit.
That high baking temperature combined with the dough will give us that nice browned breadstick crust.
After 20 minutes the oven should be preheated,
so we'll go ahead and remove the towel and bake these in the 400 degree oven for 16-18 minutes,
until the tops are golden brown.
Now just before they're ready to come out of the oven you'll want to melt 2 tablespoons of butter,
and then add in 1/4 teaspoon of garlic powder or granulated garlic,
and 1/4 teaspoon of salt,
and stir that in.
We're gonna brush this on top of our breadsticks when they come out of the oven.
Now these next 2 ingredients are optional but if you wanted to have some additional flavor to your breadsticks,
you can also sprinkle on 1 tablespoon of freshly grated parmesan cheese,
and 1 teaspoon of Italian seasoning.
Or you can get creative and experiment with other flavor options.
Once your breadsticks are done baking we'll go ahead and remove them from the oven and brush on some of that melted butter.
And yes I really do use all 2 tablespoons of the butter.
And if you want to sprinkle on that parmesan cheese and Italian seasoning.
And then that's it.
You are ready to eat.
Thanks for watching.
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