Ingredients
Units
Scale
- 2 1/2 cups AP flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 packages active dry yeast
- 1/4 cup olive oil
- 1 1/4 cups warm water (about 105 degrees F.)
Herbed Butter & Oil:
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon black pepper
Instructions
- In the bowl of your mix master with the dough hook attachment, combine ½ cup flour, sugar, salt, and yeast. On low speed, mix together then add the oil and hot water.
- Add another ½ cup flour and beat the mixture on high speed until incorporated.
- Add the remaining 1½ cups of flour, beating on low speed until a soft dough comes together and pulls at the sides of the bowl.
- Turn the dough out onto a lightly-floured surface and shape into a smooth log. Slice the log into about 20 pieces.
- Roll each piece of dough out into ½-inch thick ropes. Carefully place the ropes on parchment lined baking sheets and let the dough rest for about 15 minutes.
- In the meantime, preheat the oven to 320 degrees F. Bake the breadsticks until lightly golden.
- For the herbed butter and oil mixture, melt the butter and whisk together with the oil, herbs, and spices. Brush this over the breadsticks while they are still hot from the oven.
- Serve immediately. Can be stored in an airtight container or freezer back for up to 5 days.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
