Homemade breadsticks always are delicious accompaniments to a dinner. If you love them as much as I do for dipping into sauces, then you must try the breadsticks recipe with herbs that I have for you today. In fact, I make several different varieties for a tasty change. This one has sage and caraway seeds in a delectable bread with a subtle sweetness that works so well with that combination.
My normal procedure when proofing yeast is in warm water with a teaspoon of sugar, but I altered my method for this breadsticks recipe. Instead, I warmed milk, added the sugar, salt, and oil first before dissolving my yeast. I eliminated the water all together before combing the rest of the herbs, flour and egg to form soft, pliable dough.
I let this dough grow for about an hour before shaping into my sticks. You can make these breadsticks as thin or thick as desired. The easiest way to shape them is greasing your baking sheets first throughly with some oil. Then I press my palms into the pan for rubbing over my ceramic cutting board. I take out a small ball and roll to thin out on the greased cutting board until I finish with my dough. This method is much easier than rolling out a floured surface in my opinion.
If you hate pale breadsticks, you can paint them just before sending them to the oven with my cheesy egg wash.
I hope you give my recipe for breadsticks a try as well as my savory breadsticks because both are very good.
Breadsticks With Herbs Recipe
1 cup milk
1/4 cup sugar
1 teaspoon salt
½ tablespoons dry yeast
4 tablespoons canola oil
1 teaspoon dried sage
1 tablespoon caraway seeds
1 egg
3 ½ – 4 cups sifted flour
Egg Wash
1 egg yolk
1 tablespoon of Parmesan cheese
Heat the milk, but do not scald it. You just want it warm. Add the heated milk to your mixing bowl. Now stir in the sugar, salt, oil first and then the yeast to dissolve.
Slowly start adding the flour and egg to your mixing bowl until forming soft, pliable dough. (Some days you may need more flour or less, depending on the humidity so keep that in mind).
Cover your mixing bowl and let the dough grow for about an hour in a warm spot.
Grease a few baking sheets with oil. Form small golf size balls and shape into long ropes. Like I said, grease the palms in the baking sheet before pressing against the ceramic cutting board speeds up the shaping process. This really makes the dough easier to work into those dough ropes.
In a small bowl, mix the egg yolk and a tablespoon of Parmesan cheese. Use a Teflon pasty brush and paint the breadsticks before baking to get them more color from the glaze.
After shaping, I immediately send them to a 350-degree oven and bake for about 15-18 minutes.
ENJOY!
- 1 cup milk
- 1/4 cup sugar
- 1 teaspoon salt
- ½ tablespoons dry yeast
- 4 tablespoons canola oil
- 1 teaspoon dried sage
- 1 tablespoon caraway seeds
- 1 egg
- 3 ½ – 4 cups sifted flour
- Egg Wash
- 1 egg yolk
- 1 tablespoon of Parmesan cheese
-
Heat the milk, but do not scald it. You just want it warm. Add the heated milk to your mixing bowl. Now stir in the sugar, salt, oil first and then the yeast to dissolve.
-
Slowly start adding the flour and egg to your mixing bowl until forming soft, pliable dough. (Some days you may need more flour or less, depending on the humidity so keep that in mind).
-
Cover your mixing bowl and let the dough grow for about an hour in a warm spot.
-
Grease a few baking sheets with oil. Form small golf size balls and shape into long ropes. Like I said, grease the palms in the baking sheet before pressing against the ceramic cutting board speeds up the shaping process. This really makes the dough easier to work into those dough ropes.
-
In a small bowl, mix the egg yolk and a tablespoon of Parmesan cheese. Use a Teflon pasty brush and paint the breadsticks before baking to get them more color from the glaze.
-
After shaping, I immediately send them to a 350-degree oven and bake for about 15-18 minutes.
-
ENJOY!
Recipe Notes
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