You should just know that I ate breadsticks for dinner last night.
Only breadsticks. No vegetables, no meat, no accompanying salad. Just breadsticks.
And before you start worrying about my poor husband withering away to nothing, you should know that he picked up Chipotle (a steak burrito to be exact) for dinner before he came home.
You should also know that I was completely content with my dinner, which should tell you how good these breadsticks are. Really sticking good. Not too crunchy, not too doughy. Just the perfect in-between. Barely crispy outsides with perfectly chewy, soft, bready insides.
The ideal breadstick (and the ideal dinner if you’re in to that sort of thing).
Homemade Garlic & Herb Breadsticks
- 1 1/2 C flour, plus more for kneading
- 1 T sugar
- 2 1/4 t yeast
- 1 t salt
- 3/4 C milk
- 1 T butter
- 1 egg white
- splash of water
- 2 T garlic salt
- 1 T dried oregano
- 1 T dried parsley
- 1 t dried rosemary
Combine the flour, sugar, yeast and salt in a large bowl.
In a saucepan, heat the milk and butter until just before boiling. Then set aside to cool for 30 seconds to 1 minute. Add it to the dry ingredients, stir until just combined. (you may need to add a splash of water if it is too dry)
Turn out onto a floured surface and knead until smooth – about 5 minutes. Place in clean bowl and let it rise in a warm place for about 30 minutes.
Meanwhile, combine the garlic salt, oregano, parsley, and rosemary. Set aside.
Punch dough down. Pinch off a golf-ball sized bit of dough and roll into a strip about the size of your thumb. (I actually had most success when I rolled the dough between my palms rather than on a floured surface. Not sure why, but it worked.) Place on a greased baking sheet.
Beat the egg white and water together, the brush on each breadstick and sprinkle each with the garlic & herb mixture.
Bake at 400 degrees for about 12 minutes, or until just beginning to brown.