- 1tablespoon active dry yeast
- 1 1/2cups very warm water (105 -115 degrees)
- 2tablespoon sugar
- 1/2teaspoon salt
- 3 1/4cups flour
- 1/2 cup butter (1 stick)
- garlic salt and ParmesanOR Garlic Parmesan Seasoning below
Garlic Parmesan Seasoning
- 1/4cup powdered Parmesan cheese
- 1tablespoon garlic powder
- 1teaspoon dried oregano
- 1teaspoon dried basil
- 1teaspoon dried marjoram
- 1teaspoon dried parsley
- 1teaspoon salt
Preheat oven to 375 degrees. Add butter to a rimmed baking sheet and place in oven to melt, being careful not to burn butter. Remove when melted.
In the bowl of your standard mixer, combine yeast, water & sugar. Set aside and let sit 5-10 minutes or until yeast is foamy and dissolved. If it doesn’t get foamy, then start again. (Either your water was too cold/too hot or your yeast is too old).
Gradually add salt and flour to the yeast, mixing on LOW with your hook attachment for 1 minute. Once combined, continue to mix on medium-low speed for approximately 5-7 minutes. If your dough is too wet, add up to 1/4 cup more flour one tablespoon at a time. After kneading, your dough should be smooth and elastic and slowly bounce back when pressed with a finger. If not, continue to knead.
Transfer dough to a cutting board and divide into 15 equal balls. (If dough is too sticky, you can spray your hands with nonstick spray). Roll dough into sticks and place on buttered baking sheet. Roll sticks butter. (There will be remaining butter on the baking sheet after rolling breadsticks.)
Top dough breadsticks with garlic salt and Parmesan OR Garlic Parmesan Seasoning (Note that you will NOT use all of the seasoning*). Let the breadsticks rise for 15-20 minutes.
Bake breadsticks for 15 -20 minutes or until golden. Best served warm.