Divine 1-Hour Breadsticks

I’m pulling these breadsticks out of the archives and into the spotlight for a minute today, because, well, for one, they’re fluffy and soft and buttery and super yummy. Four things that breadsticks (and probably half of my favorite foods, if you really want to know) should always be forever and ever. Amen.

The fact that they can be made start-to-finish in an hour is just a big, fat, pretty bonus.

Because these breadsticks are so fast (and simple enough my kids can make them), we eat them a lot. A lot, a lot. Hence, a few updated little notes down below in the recipe (never fear, the original details are there, too).

That’s what happens when you’ve been making a recipe for ten years and loving on it all that time. I’ve also added some step-by-step pictures below the recipe for those visual bakers (hand raised).

So adaptable, so easy, so yummy, these breadsticks are your secret weapon to making just about any dinner totally incredible. And if you want to let the adoring eaters at your table think you spent all day slaving over hot, fresh bread instead of confessing the whole 1-hour deal, I won’t judge.

Divine 1-Hour Breadsticks

Divine 1-Hour Breadsticks

Yield: Makes about 16-20 breadsticks, depending on how thick or thin you cut them

Divine 1-Hour Breadsticks

UPDATE: After six years on my site, I've updated this post with new pictures + a few little changes in the recipe (upped the salt from 1/2 teaspoon to 1 teaspoon and added some additional notes about flour). Same great recipe - just updated a bit! The original recipe bakes at 375 degrees but I've found I like to bake them at 400 degrees to get them more brown on top.

For the flour, over the years, I've made them most often with white whole wheat flour. They are a bit heartier and slightly more dense but still delicious. They are also spectacular with bread flour. Or just regular unbleached all-purpose flour. My favorite combo (seriously, I've made these so many times) is about 10 ounces bread flour and 9 ounces white whole wheat flour. Magical.

Keep in mind that even with the weight and cup measures given, with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule. Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be. For this recipe, the dough should be soft and just slightly sticky without leaving a crazy amount of dough residue on your fingers.

Ingredients

    Dough:
  • 1 1/2 cups warm water
  • 1 tablespoon instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 to 4 cups flour, about 15-20 ounces (see note above)
  • Butter and Topping:
  • 3 tablespoons butter, melted (for the baking sheet)
  • Dried herbs, garlic salt and grated Parmesan cheese

Directions

  1. In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.
  2. Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
  3. Let the dough rest in the bowl for 10 minutes.
  4. While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
  5. On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.
  6. Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.
  7. Let rise for 20 minutes (you can cover with greased plastic wrap, if desired, I usually go without). Bake for 15 minutes until golden.
http://www.melskitchencafe.com/divine-breadsticks-2/

Recipe Source: adapted from my sister-in-law, Erin W.

Divine 1-Hour Breadsticks

163 Responses to Divine 1-Hour Breadsticks

  1. megan says:

    These are making me hungry! I’m planning to make your manicotti with lasagna noodles for dinner this weekend. Now the question is what to serve with it – these breadsticks? or the garlic bread you posted awhile ago? Decisions…

  2. ARLENE says:

    These look incredibly delicious. I love breadsticks!

  3. Dani & Jake says:

    These were one of the first things i made when i found your recipe blog! they are soooo yummy i cant handle it, and my sister now asks me to make dinner for them just so she can have these 🙂

  4. Amy and David Ziehl says:

    These are my favorite bread sticks! I love them more than Olive gardens bread sticks!! AMAZING!

  5. Ashlie says:

    NICE. I was just about to come on here and ask for a bread suggestion for tonight’s soup night. I think I’ll go with these. However, I’m not very good with which spices go nicely with what…so I know you said just do whatever, but could you possibly, maybe, give me a couple spices that go well with each other. And if that weren’t enough-do you just lightly sprinkle said spices or use quite a bit? Thanks so much!!!:) I’ll have to let you know how it goes, and if they are a hit (which they will be because they are from you…) Oh, and new ward:(. I’m sure you already heard.

  6. teresa says:

    divine indeed! i’ll take five please!

  7. Melanie says:

    Dani – glad you’ve liked these for a while now! Thanks for letting me know. That’s funny about your sister – at least she appreciates a good meal, right?

  8. Anonymous says:

    I second everything you said about these breadsticks. They really are divine. We love them at our house! -Liz K.

  9. Christina says:

    Can you freeze these? They sounds really good, but will yield way too many for a dinner!

  10. grace says:

    the little twist is my most favorite part. well, that and the overall fluffiness. and the parmesan. and the choice of herbage. 🙂

  11. bchmomx3 says:

    I am making spaghetti this week and these are perfect!

  12. Erin says:

    Yes, these are my all time favorite breadsticks. Isn’t it great to have a recipe that always turns out perfectly? Cool that you also prefer them too, after all this time! (I’m assuming I’m the Erin you adapted them from. :))

  13. Erin says:

    Oh wait, I just read the first paragraph (I started reading at the second paragraph for some reason). I guess I assumed right – whew- when I posted that comment I thought, ‘that’ll be embarrassing if she was referring to a different Erin…’ 🙂 haha!

  14. Barbara says:

    Those are divine all right. There really is nothing, absolutely nothing I like better than homemade bread. Your breadsticks are perfect- with their parmesan and herbs.

  15. Melanie says:

    Liz – thanks for seconding my opinion. I think I remember you telling me you liked these…I’m glad – we eat them often at our house!

  16. Melanie says:

    Christina – I’ve never tried freezing the breadsticks after they are made but a lot of times I just halve the dough amount when I make them since my family is small, too. I’ve also made the full batch of dough and then cut the dough in half and put half in a freezer bag (lightly sprayed with cooking spray) and frozen the dough to thaw later to make into breadsticks.

  17. Bradley, DeAnna, and Donovan says:

    I found these a few weeks ago while looking through your bread recipes. I LOVE them! I always know a winner because my husband will tell me he likes them without me having to ask, and he said they were awesome! We had them with chili and pasta…I love them with anything!!

  18. Melanie says:

    Bradley, DeAnna, and Donovan – thanks for your comment! I’m glad that your husband gave rave reviews without you having to fish for a compliment – that’s a sign of a successful recipe! Thanks so much for letting me know, I’m glad these breadsticks were a hit.

  19. Libby says:

    These look delicious too! They look like the perfect thing to serve with spaghetti or pasta.

  20. Heather says:

    These look great – and I posted almost the same recipe on my blog the other day! The main difference with mine is that I just cut them and leave them in the pan – but yours look so nice all twisty like that! I’ll have to try it that way. Thanks for the idea! http://www.pickynomore.blogspot.com

  21. Leisel says:

    Melanie, thanks for another great recipe. I had guests over last night and I served these up. I actually made a double batch. They couldn’t stop talking about them, and there wasn’t a single stick left after dinner. I do have one question for you, maybe two. . . Do you ever take any short cuts when you’re cooking and seriously how much time do you spend in the kitchen per day?? You’re amazing!

  22. Melanie says:

    Leisel – I’m glad the breadsticks disappeared as fast in your house as they do in mine! Thanks for letting me know. And in answer to your questions, I guess it depends on what you mean by shortcuts. I feel like I take shortcuts all the time in the kitchen – I’m always improvising a recipe or suiting it to my timeframe, etc…but usually I don’t take shortcuts on ingredients (unless it is just a straight substitution) since I try to stay away from processed stuff. And I guess it depends on the day but I probably am in the kitchen at least 2 hours a day (maybe more if I’m baking and less if my kids don’t want to be in there with me). Thank you for asking and for being so nice. I have a lot to learn so I guess I better keep trying!

  23. Leisel says:

    Yeah, I hear ya about the processed stuff, but sometimes (O.K. alot of times) it’s alot quicker to just press the easy button. I’ve been impressed that all your recipes seem to be really wholesome, but they also seem to take a ton of time to make. Maybe it’s all in my mind though because the bread sticks baked up pretty quick, and it probablly takes the same amount of time to place a phone call and go pick up a pizza as it does just to throw a quick rise together!!!

  24. Carla says:

    I made these for supper last night to go with lasagana. Four of us ate the entire batch!! I was running late so I didn’t have time to let them rise, I just threw them in the oven as soon as I was done forming them. They still turned out great! Thanks for a great new breadstick recipe!

  25. Melanie says:

    Carla – that’s cool that the breadsticks still turned out great even without rising time – that will be a great tip for me if I am ever in a hurry. Thanks for letting me know you liked them!

  26. reciperhapsody says:

    I’m glad you reposted this b/c I’ve only been subscribed for a few months & wouldn’t have ever done a search for breadsticks on your blog or even on the internet b/c I thought they were probably too much work. When I saw that they only needed 1/2 hour rising time, I realized how wrong I was and made them to compliment our spaghetti and meatballs dinner tonight. YUM! So easy–I was able to get the entire meal made in an hour and a half, which is ridiculous considering that homemade bread usually takes longer than that by itself. Thank you so much for sharing!~Veronica

  27. Melanie says:

    Veronica – I know, I had the same feeling about these breadsticks – they are so FAST!! Especially when other yeast bread recipes can be so time consuming. I am so glad they were a hit. Thanks for taking the time to comment and let me know.

  28. Annabeth says:

    Boy, I don’t know what I did wrong, but mine did not turn out ‘divine.’ They were fine and the family ate them up, but there wasn’t enough flavor. Almost bland. I think I need to add a tad more salt in the recipe, and put more herbs on top. Don’t worry, I’ll try them again. I NEED a breadstick recipe!!!

  29. Melanie says:

    Annabeth – sorry these were less than divine for you. I’ve never had the same bland results but maybe you are right – adding a teaspoon of salt may help. Good luck!

  30. Veronica says:

    I got a comment on my myspace profile yesterday from a friend that saw the pic I posted of these breadsticks (I post a picture of almost all the food I make) and clicked the link to get the recipe off your blog. She posted her own picture of the breadsticks (which looked much better than mine–just like yours, in fact and thanked me for sharing the link b/c they were a hit at her sister’s birthday dinner. So I’m thanking you, again, for sharing this and all your wonderful recipes. YEA! Here’s the link to my picture: http://c4.ac-images.myspacecdn.com/images02/52/l_bc5424dc809842b2851fa295ab33f4a7.jpg

  31. Melanie says:

    Veronica – glad there is such a happy trail with these breadsticks! Thanks for sharing your link – I think your breadsticks look delicious (and so does that spaghetti and meatballs!!).

  32. Melanie says:

    Dalton Family – so glad you like these! Thanks for letting me know.

  33. Dalton Family says:

    These are so easy and so yummy definitely adding them to the rotation!

  34. kmcanoeist says:

    I made these last weekend and again today..I substituted half whole wheat bread flour and the texture was perfect! What a great, super-easy recipe!

    It’s just the two of us in my house, so we eat a few with dinner, then cut them in half and store them on the counter in a tupperware for a few days to eat as a tasty snack.

    I look forward to trying more of your recipes.

  35. Melanie says:

    kmcanoeist – Great idea for storing these little babies for the next day. I’m glad you like them – I usually sub half whole wheat also and like the “nuttier” texture.

  36. Jamy says:

    Oh my… I had some left over dough, and I just made some cinnamon/sugar breadsticks served with syrup for my kids’ breakfast. They loved that too! THANK YOU THANK YOU!

  37. Mel says:

    Jamy – wow, the cinnamon sugar variation sounds delicious!

  38. Jenn says:

    These. Are.Wonderful! Not only did my children gobble them right up, my inlaws who dropped by right after dinner loved them as well. I will be making them over and over for years to come!! Thanks Mel!

  39. Mel says:

    Thanks, Jenn! That’s a major bonus when you can wow the in-laws!

  40. Reagan says:

    So… funny thing, I decided I would try a *NEW* breadstick recipe from the one I grew up making and the one I have always used. I started making these and realized that it is the same recipe except I only put garlic salt and parmasean cheese on mine! 🙂 I’ll try it with some yummy Italian herbs!

  41. Mel says:

    That’s funny, Reagan! Glad to know this recipe has been your favorite for a long time.

  42. Julianne says:

    OK, we made these again tonight, and I can’t believe I’ve never left a comment.

    THESE ARE SO GOOD. Everyone should try them. And then eat 7 of them, like I did at dinner tonight. It will make me feel better.

    (PS – we do butter, garlic powder and Parm. cheese — from the green can! — and it really is “divine”. Just in case anyone was wondering if they can do these sans herbs. You can, you can!)

  43. Mel says:

    Julianne – hey, that cheese from the green can…is really cheese, believe it or not, so no worries on using it. I use it too from time to time (and most always on these breadsticks). I’m glad you have been enjoying this recipe.

  44. Apryl says:

    I made the divine breadsticks last night with your pizza sauce recipe for dinner last night and it was amazing! It’s busy season and my husband isn’t home until late and I have super picky kids so I hate slaving away and have them not eat what I’ve made but they gobbled up those breadsticks and had fun dipping them in the sauce. Thanks!

  45. mia says:

    hmm, i think i may have forgotten to tell you how delicious these were. although i am a *wee bit of a * bonehead….and for some reason thought i was supposed to cook them for 25-30 minutes (um, duh, why would i even think that made sense at ALL??!!! i tend to go way too much by memory which doesn’t work when you have CRS (can’t remember S$!T) disease) so they cooked a little longer than they should have (of course i checked on them before they’d been in as long as the timer was set for, but of course, not before they’d cooked longer than they should have) so they were *nicely* browned….so a tad crispy! but still very yummy and i can’t wait to make them again and actually cook them for the right amount of time 🙂

    • Mel says:

      mia – sorry the first time you tried these they got overbaked but I’m glad you liked them anyway! I hope they turn out even better next time!

  46. Kensi says:

    I made these tonight. Amazing!!!!! My family of 4 loved them. I even made 4 cinnamon rolls out of some spare dough from this batch and they were yummy too!! Thanks for the awesome recipe!

  47. Anissa says:

    I made your Baked Manicotti and these bread sticks tonight. The Baked Manicotti was delicious and we’ve got plenty left over for dinner tomorrow night (plus some for freezing!). The bread sticks were definitely a bust. I have no idea what I did wrong, but they were flat and bland. I did overcook them a tad, but even if they had been cooked 1 or 2 minutes less, they still wouldn’t have been what I was hoping for. So sad. 🙁 I guess I messed up the unmessupable recipe after all. After reading all the great reviews I am tempted to try to make them again someday… this is the first recipe of yours that I’ve tried and not had good results (which I’m sure is my fault).

    • Mel says:

      Anissa – glad you liked the manicotti but I’m sorry that the breadsticks didn’t work out for you. If you dare try them again someday, try adding another 1/4 teaspoon salt to the recipe or doctoring it up in a way that will help your tastebuds love them!

  48. Tami says:

    Mel,

    Is there a difference between active dry yeast and active? Because I’ve tried this recipe twice using active dry and each time the dough seems way to runny and i’ve followed the directions to a T. However; I made your french bread rolls using active and they turned out great. I would just like to know because I plan on making your new posted cinn rolls this weekend, but I only can find active dry yeast at the store and since I want these to turn out for family, I can’t afford any mistakes! lol

    • Mel says:

      Tami – yes, there is a difference between active dry yeast and instant. You can check out my yeast tutorial for more info but in short, active dry yeast needs to be proofed in water whereas instant yeast does not. I don’t know as if it would cause a dough to be runny, though. You may just need to add more flour to the breadstick dough to make it more smooth and soft. If you can only find active dry yeast, just proof the yeast in the warm water (or buttermilk for the cinnamon rolls) prior to following the recipe. On the cinnamon roll recipe, I actually included in the comments instructions for using active dry yeast so check it out if you want more info. Good luck!

  49. Tami says:

    I mean active dry yeast and instant?

  50. […] recipe is entitled Divine Breadsticks by Melanie of My Kitchen Cafe and can be found here. My voice is in […]

  51. Amber says:

    Hi Mel-Recipe looks great!

    I wanted to freeze part of the dough which you mentioned doing above. Could you tell me what steps I need to take once I take the dough out of the freezer. Can it thaw on the counter? how long? Does it need to rise longer? Thanks!

    Amber

    • Mel says:

      Amber – it depends on if you freeze the dough already shaped into breadsticks or if you freeze it in a ball to roll out for breadsticks later. To freeze as breadsticks, shape the dough into breadsticks, put them on the baking pan, cover them with a lightly greased layer of plastic wrap and then a layer of foil. Place in the freezer. Take them out about 5-6 hours before you want to bake them. Let them sit at room temperature to thaw and rise. Bake as directed. You can also freeze a ball of dough. I do this all the time – I place the ball of dough in a greased ziploc bag and freeze it. I take it out about 4 hours before I want to use it. Once it has thawed and come to room temperature, I shape into breadsticks, let them rise and then bake them. I hope that helps!

  52. Kim says:

    I made these tonight for dinner and they were a huge hit! My three year old didn’t even want the main dish. We kept having to coerce him to eat some veggies before he could have another breadstick. Thanks for the great recipe

  53. Ciara says:

    These have been in my “to try” pile for a while now and since it is so stinking cold here today, baking seemed like the perfect thing to do. They are amazing! I love the quick rise and cook time. There were done while my little one slept and will be all ready for dinner tonight. Thanks for another great recipe to be added to my list of regulars!

    • Mel says:

      Ciara – so glad these breadsticks worked out for you…and seriously so great you were able to get them finished while your child slept. Dreamy!

  54. Ruchita says:

    I made a half-batch of these b/c that is all the yeast I had on hand. They came out of the oven a little while ago and my husband and I ate about half of them already! 🙂 They were supposed to be for dinner, but they were too good to pass up!

    I baked them on a Silpat liner and brushed them with some olive oil, garlic powder, Italian seasoning and parmesan cheese.

    I think b/c I used garlic powder instead of garlic salt, next time I will add some salt to the dough. I also brushed them with a little butter when they came out of the oven and they were truly divine!

    Thanks for sharing the recipe!

  55. Jennifer says:

    I’m not sure what I did wrong with the recipe, but when I took the dough out to form it into breadsticks it was incredibly sticky. I couldn’t seem to keep it off my hands and rolling pin. I’m a baking novice, but this just added to my complete fear of using yeast. Any suggestions on what to do next time? I covered my surface, hands and rolling pin with flour before I started, but I kept having to add more flour – probably almost a cup more. Help!!

    • Mel says:

      Jennifer – my guess is that you need to add more dough during the mixing/kneading process so that it isn’t so sticky after it rises. Sometimes depending on altitude and climate, you may need to add quite a bit more flour to a dough recipe which is why I recommend judging a dough by it’s texture and not by the exact amount of flour called for in the recipe. I hope you dare try it again because I know you can conquer it!

  56. Just made these into cinnamon breakfast twist! Fabulous! I didn’t have time for cinnamon rolls but thought of this fast dough recipe and rolled out, sprinkled with brown sugar and cinnamon, brushed with part of the melted butter, cut and twisted 🙂 We all loved them dipped in half a batch of icing. Happy New Year!

  57. Jamy says:

    Okay, I know I already reviewed these, but they deserve to be rated again! I have ALWAYS hated dough and been extremely intimidated by it. This recipe is pretty much fool proof! Even the first time I made these, they turned out perfect. I LOVE THEM LOVE THEM LOVE THEM! Not only that, my kids are picky eaters. (the kind of picky eaters that make other parents of picky eaters say, ‘What? They won’t even eat THAT?’) And they will eat SOOO many of these breadsticks! Okay, I think 2 rave reviews should do it. Unless I can’t contain myself in another couple of months! 😉

  58. Jane says:

    So my family loves these breadsticks. I need to make a bunch for a large family party. Do you think I could make the dough the night before and then cook the next day? Do you have any suggestions?

    Thanks for another great recipe.

    • Mel says:

      Hi Jane – yes, I definitely think you could make the dough the night before. I’ve done that several times. I make the dough, form it into breadsticks on the pan and immediately cover with lightly greased saran wrap and refrigerate. I take them out about 1-2 hours before I want to bake them to give them time to come to room temp and puff up a little. Hope that helps!

  59. Gagan says:

    Hi, I just came accross your blog yesterday and i have been looking at recipes since then. I must say it is very impressive. I think I can learn alot from you. You have inspired me to try many different things. My another favoirte blog is http://www.veggiebelly.com, check it our sometime if you have not already done so. I love the recipes there too. Thanks for great ideas.

  60. […] found this recipe here, and I really, really like it. It’s surprisingly […]

  61. Christina says:

    I tried making these tonight but the dough was still really sticky and stretchy when it cane time to twist them and place them on the baking sheet. They still tasted good but what I can do to make the dough easier to work with or is it meant to be that way? I added about an extra 1/3 cup of flour.

    • Mel says:

      Christina – if the dough was still that sticky after adding 1/3 cup flour extra, it probably still needs more flour. Yeast doughs can be finicky with the amount of flour depending on climate, humidity, altitude – so go by the feel of the dough versus how much flour you’ve added. You want a nice soft dough that is slightly tacky but not overly wet and sticky.

  62. Sarah says:

    Oh my word! I’ve had my eye on this recipe for quite some time, but never have instant yeast. I finally decided to pick some up yesterday and made these last night. AMAZING! Seriously the best breadsticks I’ve ever had. Just perfect. The whole family freaked out and gobbled them down. I can see that I’ll be making them often – thank you!

  63. Bri says:

    Hey Mel, I am making these tonight and I’m wondering if I should have used more yeast. Seems like they are pretty flat even after rising for 30+ minutes. I cut the recipe in half including the amount of yeast. Is that how I’m supposed to do it? I think I might not have used enough flour either. I think they will still be yummy though. I have my first sprint triathlon tomorrow and also made your spaghetti and it’s SO YUMMY! Hopefully all the carbs tonight can make me go fast…or survive:-).

  64. Bri says:

    ummm, never mind. They are PERFECT! I think they didn’t rise as much cause I also used wheat flour (white wheat flour, is there a difference?). They are definitely divine. I’m very excited. These are even way better than the last time I made them! Love having part wheat in them!

  65. Cafe Zupas » Blog Archive » recipe: divine breadsticks says:

    […] Divine Breadsticks from Mel’s Kitchen Cafe […]

  66. Angela says:

    Love these so much I posted them to my blog today! Thanks! 🙂

  67. Aaron says:

    These breadsticks rock! So quick, easy, and truly divine that I like to use them to boost my reputation as a cook! Just don’t ever cook them on a lower rack in the oven or the butter soaked bottoms will burn up before the tops get golden.

  68. Ang says:

    I made these tonight and they turned out great! I’m curious though how you get 25 breadsticks. How big do you make them?! And do you still fit 25 on one baking sheet?? Thanks and thanks for your great recipes!

    • Mel says:

      Ang – my breadsticks are on the thinner side. I press the dough out into a really long rectangle, probably about five inches by maybe 10 or 11 inches?? Then I slice into think strips and twist slightly. 25 is a flexible number. Sometimes I slice them thicker and end up with less – it really boils down to how you like your breadsticks – thick or thin. Glad you liked the recipe!

  69. Brianna says:

    So, how many seasonings do you put on top of these breadsticks? I made them today, actually I made them as bones, and they looked good but they were bland! I added a little bit of garlic powder to the dough…but a very little bit, and only parmesan cheese on top, because, well, I didn’t want green herbs on my bones. I like that it was fast and doesn’t use a ton of butter, so I am planning to try it again with a little more salt, but I was just wondering if you put a lot of herbs on yours, or just sprinkle them. I was hoping that might help a little more! Thanks!

    • Mel says:

      Brianna – it is pretty important to put a little salt or garlic salt on top of the breadsticks. I agree they can be a little bland otherwise. It’s really the salt that helps give the flavor, even if you omit the herbs.

  70. Michelle says:

    I love that I can count on every recipe I make from here being awesome. 🙂 I just made a batch of these for lunch to go with some leftover marinara sauce (also from your blog). My family devoured these!! I did half wheat flour and half white bread flour. I did a half batch, and it made 8 breadsticks. Thanks for sharing!

  71. Heather Miller says:

    I just have to tell you how divine we think these are! I have made them 3 times in the last month and my husband drools over them! I have been making all your roll recipes to figure out which I want to make for Thanksgiving. Well, when I asked my husband for his input, he said, “I think you should just make those breadsticks!” I told him “We can’t have breadsticks for Thanksgiving!!!” He doesn’t understand why not. My 4 year old asked me the other night if we could just have those long potatoes with the grass on them. After careful contemplation, I finally figured out he was asking for these breadsticks with parsley on them! We have been freezing them, heating them up for 15 seconds or so and dipping them in sauce for lunch! Heavenly! By the way, your Perfect Dinner Rolls won out and I think they will shine at our Thanksgiving feast on Thursday!

  72. Dena says:

    Hi Mel… made these last night to go with my homemade spaghetti sauce that had been cooking all day. Loved that I basically had fresh breadsticks within an hour! I had problems with twisting mine – they just didn’t look right and appeared really long. So, I folded them in half twice and then twisted. They came out great! Thanks for another great recipe I’ll be going to again and again! My husband thanks you too! LOL

  73. AnnetteBrunette says:

    Mel, Yay! I have never been great at baking but these were so easy and turned out… well, divine. Thanks for another winner!

  74. Liz says:

    I have made these twice this week! They’re so easy and taste amazing.

  75. My Little Chefs had a great time copying your recipe as they say. They did it all by themselves. They don’t look perfect like yours, but they had a great time and some new things. http://www.fivelittlechefs.com/2012/02/divine-breadsticks.html

  76. Sharlene says:

    I just made these for the first time today, I used 2 cups unbleached flour and 1 cup while wheat, they turned out amazing! But since I had the oven on for the whole 30 minutes that the recipe said to do my bread sticks cooked completely in 11 minutes! Hey, i’m not complaining! The house was already so hot! I’m in Arizona and I believe it’s in the 80’s today lol! Thanks for this wonderful recipe! I love the whole wheat nuttiness! Yet, another winner… Oh how I love this blog!

  77. Nicole Peck says:

    Made these last night for the first time. They were super yummy. I totally loved that you don’t have to proof the yeast before you can start mixing and how fast they came together — nice and easy!!

  78. Anne Steenblik says:

    My family loves this recipe. I made a double batch last night for my Bunco group (one batch for them and one batch for my three kids). When it came time to roll them out they were super runny. I tried to add bench flour but it was still too sticky. I threw the dough back in the Bosch, added enough flour till it felt right (about 3/4 c of flour) and let it rest again. They still turned out great and were the big hit of the party. These really are fool-proof and fixable. Just trust your inner dough-boy if it doesn’t feel right!

  79. MDtripmom says:

    Another yeast success! I love how twisting the dough produced segments of garlicky, tender bread perfect for mouth popping. Everyone in the family was impressed that I whipped these up so quickly from scratch. Thanks for another winner, Mel!

  80. Sara Beth says:

    These breadsticks were my introduction both into the world of yeast breads, and to your blog. (I now feel right at home with both. 😉 ) Divine, they were. Thank you!

  81. Jennifer A says:

    Well, I feel we are eating like real professionals now! These breadsticks rock. Super easy. I added garlic salt, fresh rosemary and basil and shredded parmesan. Delish! Thanks again Mel!

  82. Emily says:

    Delicious!

  83. Denise says:

    I made these last night for dinner with our spaghetti and they were SOOO good 🙂 I love that they’re punched with flavor but aren’t dripping with butter. They’re the perfect balance of flavor for a yummy, filling bread stick, you weren’t lying! Thanks for sharing!!

  84. […] These breadsticks are relatively quick and simple, and I love to throw them in the oven while I cook some Italian food on the stove! In the US, I would often bake them at the same time as something else, but those who live in Japan know that our tiny oven size here mostly prevents that. This recipe was adapted from here. […]

  85. Liz says:

    I have about ten breadstick recipes and this one has trumped them all. I’ve made it a dozen times (easily). It’s delicious and always gets compliments.

  86. Rebecca says:

    Agree with everyone else on these…they are quick, simple and fantastic. I think you should revive them though on your little posts you do about “forgotten recipes.” The only thing different I do is that I can’t for the life of me, fit the onto one cookie sheet. I have to use a second sheet, and more butter. But who can complain about that! Thanks.

  87. Carrie says:

    I have to echo an above comment asking if you really fit all 25 on one pan. I can’t do it! I always end up with one extra and they are so tasty I hate to waste the dough but another pan for just one more breadstick just seems crazy. haha Anyway, great recipe, love your site, you are my fave. Love from New Mexico!

  88. Army of 7 says:

    This is one of my all-time favorite recipes on your site! We’re having them for the thousandth time tonight with your autumn soup 🙂

  89. Jenn says:

    I just made these for the first time and they are amazing! I missed the salt part of the garlic and so they were a little bland until I brushed them with a little melted butter and added rock salt. Wonderful recipe Mel- and next time I won’t miss the salt!

  90. Diana says:

    My family enjoyed these breadsticks with some hearty vegetable minestrone soup a few nights ago. Tonight we are having chili for dinner so I decided to whip up another batch of your breadsticks. I did something different this time that I think you will appreciate! I have been craving orange rolls ever since seeing your recipe the other day. (I plan to make them this weekend when we have company!) With your orange roll recipe on my mind, I decided to make these breadsticks into twists! 🙂 While the dough was resting, I combined 1/2 cup of softened butter, (no substitutes please!), 1/2 cup of parmesan, and 1-1/2 tsp of Italian seasoning. When the dough had rested for ten minutes, I rolled it out into a large , thin rectangle and spread the butter mixture over it evenly. Roll up the dough and slice like cinnamon rolls. Stretch each roll slightly, twist, and place on the pan. Bake as directed. When they come out of the oven, brush them lightly with butter, just to cut the richness, hehe. 😉 Divine!

  91. Karissa says:

    I used this dough to make garlic knots tonight. Delicious! Thanks for this wonderful recipe.

  92. Debbie Patt says:

    I have made these four times in the past three weeks…they are spectacular! I have also made foccocia out of them and it was amazing. Today I made this dough into bagels. I foolwed the recipe, but after the 10 minute rest, I shaped them into balls, stuck my finger through the middle, and spun them on my finger to get the perfect sized hole. Then I let them rest for 30 minutes before baking. I dropped them in boiling water for about a minute on each side and drained them. I eggwashed them, then sprinkled some with sesame and poppy seeds. They came out fantastic! Bagel shop quality! I did have to bake them about an extra 8 minutes, but they were fairly crunchy on the outside and soft and chewy on the inside.

    Late on this week I plan on making Texas Hots and will be using this recipe to make my own hot dog buns!

  93. Pamela says:

    I’ve made these twice so far and they are fantastic. So easy and so tasty. I top ours with garlic salt, onion powder and a little parmesan. I bet these would be really good dipped in the sauce from your meatball recipe. Might have to save a little next time I make the meatball subs and try it.

  94. Titus says:

    Just wanted to say that this is my go to bread for busy days. I don’t even do the work, lol. I let the dough sit in the mixer for the ten minute rest then I sit it on the pan in the butter and pat out to fit. Then, I cut it with a pizza cutter into strips, pour on a little more melted butter, my seasonings and do the final thirty minute rise in the pan as is in the oven. Then, I turn the oven on and just bake.

  95. Kelly Finger says:

    Has anyone tried baking these on a stone? If so, what were the results?

  96. Julie says:

    What if I made these and coated them with your garlic butter from your garlic knots recipe instead of the herbs?

  97. Jessica says:

    Can you please share a rough estimate of the amount of garlic salt, herbs and parmesan cheese that you sprinkle on the breadsticks? I’m really bad at that sort of thing. I made these and they were bland (totally my fault) because I didn’t put enough seasoning on top. Thanks!

    • Mel says:

      You might try increasing the salt in the dough if you felt they were overly bland. I really don’t know on the toppings – I truly just estimate but if I had to guess I’d probably say 1/2 teaspoon of garlic salt and about a teaspoon or two of herbs and probably a tablespoon or two of Parmesan.

  98. Tara says:

    Made these last night and they were SO good! I usually make a different breadstick recipe, but this one is WAY better! Never going back to the old one now! And I love how easy the recipe is!

  99. Lily says:

    hi I am 9 years old and I love help my mom in the kitchen. Especially this recipe it is fun and easy to make !

  100. Lily says:

    Hi I am 9 years old and I love your food .Especially this recipe . It is fun and easy to make.

  101. Annie says:

    Hello, I’m making these today and I’m wondering if you have any advice on how to shape the dough? How long do you make yours? Thanks!

    • Mel says:

      I pat it into an oval/rectangle probably about 10 inches wide and 8 inches long. Quite honestly, it’s different each time I make them – they turn out great thick or thin or extra long (my kids often help and the shape gets a little crazy).

  102. April says:

    Needed a quick breadstick recipe, to go along with spaghetti of course, and I pulled this up on Pinterest. One word, amazing. I just used the basic garlic and salt in my melted butter brushed on top after they came out of the oven. Everyone went back for more breadsticks. Thank you, I will be saving this recipe.

  103. Sarah says:

    I just put these onto my baking sheet and am waiting for them to rise. I only ended up with 13 bread sticks though… yikes! They aren’t too thick and actually kept stretching out each time I put them onto the baking sheet. When you make yours are you lining them up going from left to right (short) or from top to bottom (long)? Just wondering so I can perfect this! They smell delicious with parmesan and italian seasoning on top. Can’t wait to get them out of the oven!

    • Mel says:

      Hi Sarah – if the baking pan is lengthwise on the counter (long, like a ruler), I line them up going left to right down the length of the pan and then usually have room to fit a few perpendicular at the top.

  104. Melissa says:

    I love this recipe! I have been making it as written, and also to make these cinnamon-sugar bunnies: http://www.pillsbury.com/recipes/cinnamon-sugar-breakfast-bunnies/50568bd9-320d-497c-893b-53236a7c5da0

  105. Lindsay says:

    Why am I just now seeing these divine little morsels of goodness??? I made them for dinner and they turned out perfectly. They were quick to put together and disappeared even quicker. Thanks for sharing!

  106. Kami Stewart says:

    These were yummy…just a question. Am I supposed to roll them in the butter on the pan a little bit so the tops are buttered and the spices and cheese will stick?

    • Mel says:

      I don’t roll them around – but I do try to sprinkle the herbs and cheese as soon as I can so the soft, tacky dough holds onto both.

  107. Jesse says:

    I can no longer copy and paste your recipes into my notes on my iPad Air?? So sad I had really enjoyed your site and going into my notes to search for which of your recipes I wanted to cook. I don’t have the ability to print. I liked keeping your recipes in my notes. I am so sorry that option is no longer available on your site. What happened?

    • Mel says:

      Hi Jesse – sorry to hear you are having difficulties with this. I haven’t changed anything on my site – could it be related to an update on your iPad? Sometimes when apple products update to a new operating system little quirks like this happen. What were you selecting/doing on my site before to get it to copy and paste into notes? I just tested it out on my iPad and I can highlight the recipes and copy them into my notes section.

  108. Ekta says:

    Mel, I made these for dinner on Saturday night to get with the pasta. I am an absolute beginner at baking bread, and no one was surprised as me when these came out fabulous! Thanks so much for a great recipe, this one is keeper!

  109. Christina says:

    I am making these for the second time tonight!! Can not even wait!! 🙂 Thanks for the recipe.

  110. Cathy says:

    Do these freeze well after they are already baked?

  111. Lindsay says:

    Thanks for reposting this! I’ve made these before but forgot about them! I think I’ll make them tomorrow for company coming to stay! Quick question: Can I make the dough and form the breadsticks a few hours ahead of time and put them in the fridge until it’s time to bake them? Or will they rise too much?

    • Mel says:

      Yes! That’s actually a good point. You can definitely shape the breadsticks and keep the pan in the refrigerator until ready to bake (just take them out in time to come to room temp and puff a bit).

  112. Traci says:

    We LOVE these! I’ve been making these for years now, since I first stumbled upon your blog. A half-recipe is the perfect size for our family of two adults and two littles. I bake them fairly crowded in a baking dish; as they rise and bake they smush into each other like pull-apart rolls. With a healthy dose of garlic salt prior to baking – they’re an absolute dream! And practically fool-proof; you should see what my 3-year-old does with the dough… and yet miraculously her contributions turn out great! I’ve also scaled up for parties (half-length, served with warm marinara sauce) with rave reviews. THANK YOU for such a great, simple recipe!

  113. Hilary says:

    These look delicious! The dough is actually kneading right now in the mixer..can’t wait to try them!!

  114. Linda says:

    Look really good… but I live overseas and cannot get instant yeast. Will they work by proofing regular yeast and adapting the time for the dough to rise?

  115. Angie Randall says:

    Hi Mel! I’ve never commented before but I love your writing and your recipes!! I’ve made these breadsticks – usually to make into croutons for tomato soup (both also from you I think?!). Loved the pics with this update!

  116. Becky Adams says:

    Hi Mel, this recipe is almost exactly like mine and I love it. One thing I do different is I sprinkle salad supreme on right before baking. Yum!

  117. Melinda says:

    Wow! This is the best dough ever. Seriously. The breadsticks were so soft and delicious!

  118. Grace says:

    I can’t wait to make these! Do you suggest bread flour or all purpose flour? I have both. How do the breadsticks come out differently with all purpose vs bread flour? Thanks!

  119. Regina says:

    I’m not sure why I haven’t made these until. Wow! Thanks for reposting or I may have missed them.

  120. nosh says:

    I loooove ur bread recipes sooo soo much. My most fav is sweet molasses bread i just had it for breakfast today…n everytime i eat it i just cant believe its real ! Going to try these soon .

  121. Cinda says:

    These breadsticks were a hit! I really didn’t think that they would only take an hour to make–but it turned out to be true. Next time I make them I plan on using only 1 tablespoon of sugar. Do you think they will turn out the same?

  122. Roma says:

    Thank you for reposting this recipe! This is our favorite breadstick recipe and I was so sad when I couldn’t find it on your site last week.

  123. Mangomama says:

    Delicious! I used all whole wheat flour except for 1 scant cup of bread flour and mixed some Italian herbs (oregano, basil, etc) into the dough– then sprinkled Parmesan on top. Thanks for a great, adaptable recipe.

  124. Jaime says:

    Came to your site to look up the recipe for your divine breadsticks and was pleasantly surprised to see them front and center on your blog. I concur about upping the salt and looking forward to baking them at 400. They are a favorite at our house!

  125. Bella says:

    Great one! It is so simple to make. Thank you for the recipe!

  126. Cheryl says:

    I made these for dinner tonight and I could hardly stop eating them. Especially when we dipped them in ranch dip. On a couple of them I sprinkled cinnamon and sugar instead of the herbs and they were also amazing!

  127. Samantha says:

    I’ve been an avid reader of your blog since 2011. Anyways, this was the recipe that brought me to your blog from Pinterest (which I don’t use anymore) and I think I’ve read every single recipe (and made a whole lot of them) since. It’s the first recipe of yours I saved into my (insane, monstrous) Evernote recipe collection. Seeing this made me feel a little nostalgic!!

  128. Tracey says:

    I’ve been making this same recipe for years, but got it from a friend. In the other recipe it doesn’t call to let the dough rest or rise. That is the key! These were definitely fluffier and more delicious than ever. I really wish I had more self control when it comes to fluffy, freshly baked breads. I.just.want.to.eat.them.ALL!!!!!

  129. Kristin says:

    We are missionaries in Kenya, and for a year now I have struggled to make edible bread – and this recipe works even in the roughest place on earth to bake! (Okay, it is not really the roughest, but it feels like that to me!) Thank you for all your simple recipes, most of which have ingredients that I can actually buy at our local duka (store). Your website has been a blessing to me and my family!

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