Friday, January 7, 2011

Breadsticks, Well They're Pretty Big...Bread "Personal Loaves"

Nothing goes better along side a bowl of hot soup and a crisp salad than some kind of warm, crusty bread.  Right out of the oven.  And since Minestrone has an Italian heritage, why not make breadsticks to accompany the soup and salad? 
This recipe uses frozen dinner roll dough, so you don't have to worry about all of the mixing and kneading. 
Only 6 ingredients to fresh, crusty  bread! 
(I forgot to tell you that butter came late
to the party and I made an executive decision
to use GARLIC SALT instead of garlic powder.)

Combine your garlic salt and oregano. 
Set aside until it's time to meet Mr. Melted Butter

Take 3 of the dinner rolls...
Roll 3 of the rolls together. 
This will make one big breadstick!
You should wind up with
12 breadsticks total. 
Put them on a greased baking sheet
to rise in a warm place. 
I like to cover them with a dish towel
and set them on the stove (which is off) while the oven is preheating.

When the breadsticks are hot out of the oven,
brush them with the melted butter
that has been mixed with the oregano and garlic salt. 

1 package frozen white dinner roll dough, thawed
Olive oil and/or non-stick cooking spray
3 teaspoons garlic salt
2 teaspoons dried oregano
1 stick butter, melted

Preheat the oven to 375 degrees F.  Coat your fingers with cooking spray or olive oil and comine three rolls together to create one breadstick.  Shape and place on greased baking sheet.  (The dough is very elastic, so don't worry when the breadsticks have shrinkage.)  Cover with a clean towel and place the rolls in a warm, draft free place for 1 1/2 hours.  This will allow them to rise and double in size.

After the breadsticks have risen, place them in the preheated oven and bake until golden brown, about 20-25 minutes.  Combine oregano and garlic salt with melted butter and brush onto warm breadsticks.
Prep Time:  Approximately 10 minutes, 1 1/2 hours to rise  Cook Time:  Approximately 25 minutes

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