Super Awesome Breadsticks

I had these little babies at a shower and fell immediately in love. I went looking for a recipe when I got home and found this one.  These bread sticks are AMAZING. Everyone in my house loves them and requests them on a regular basis.  For the bread  sticks, if you are like me and forgot to take the rolls out of the freezer to thaw and rise, you can use this roll recipe.  Just shape the rolls into bread sticks and then follow the bread stick instructions. They taste just as lovely.

22 Rhodes rolls, thawed (this will fill a jellyroll pan. Use about 12-15 for a 9x13)
1 stick of butter
1/2 c. Parmesan cheese
1/4 c. melted butter
3 tbsp. McCormick Salad Supreme seasoning
1/8 c. feta cheese
Parmesan to taste

Melt stick of butter and pour in jellyroll pan.  Cover with 1/2 c. Parmesan cheese.  Shape rolls into bread sticks and place on top of Parmesan.  Allow to rise. (Anywhere from 30 minutes to 2 hours).  Brush remaining 1/4 c. butter over the top of the bread sticks. Sprinkle salad supreme, feta and Parmesan over the top.  Bake at 350 for about 15 minutes. Then, welcome to heaven!

Rosemary Flatbread

So, I have been looking for a recipe to equal Trio's Rosemary Flatbread. Sadly, this was not it.  This was, however, pretty good. It is more of a breadstick, but the flavor is really good and this would be great with some olive oil and balsamic or some feta on top. When I made this I didn't have any cornbread on hand, so I just sprayed a bowl for the dough and rather then parchment paper, I sprayed the pan as well. 

• 4 tablespoons olive oil
• 2 tablespoons fresh rosemary, roughly chopped
• 1 tablespoon minced garlic
• 1 tablespoon active dry yeast
• 3/4 cup warm water (about 110 degrees)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup cornmeal
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt

Line 2 baking sheets with parchment paper. In a bowl combine the olive oil, rosemary, garlic and yeast. Add the water to dissolve the yeast. Add the flour and salt. Mix and knead by hand until you have a smooth ball of dough. Spread the cornmeal on a flat surface. Place the dough on the cornmeal and cover with a warm, damp dish towel. Allow the dough to rise until double in size, for about 50 minutes. With a rolling pin, flatten the dough into a round and cut it into 6 equal wedges. Flatten each wedge with your fingers, pounding it out very thin. Spread on the baking sheets and bake until golden brown, for about 10 minutes. Brush each piece of flatbread with remaining extra virgin olive oil and sprinkle lightly with kosher salt

30 Minute Rolls

I realized recently that I never posted this recipe. It is from Real Mom Kitchen, and I use it all the time.  I am the queen of deciding last minute that the meal I am making needs rolls or breadsticks to go with it.  Most roll recipes take 2 or 3 hours. This takes 30 minutes. Perfect. You can use it for a lot of different things, too. It makes great sweet rolls, breadsticks and pizza crust.


There are two recipes below. The first makes a dozen rolls, breadsticks or one pizza crust.  The second makes A LOT.  3 dozen rolls,  about a hundred sweet rolls, and 39 billion bread sticks.   Not really.  Just wanted to make sure you know that 3 dozen is a lot. 


1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 T yeast
1/4 cup sugar or honey
½ tsp. Salt
1 eggs
3 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs – gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.

30-Minute Rolls (3 dozen version)

3 ½ cup warm water
1 cup oil
6 T yeast
¾ cup sugar or honey
1 ½ tsp. Salt
3 eggs
10 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs – gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees till golden brown.

Soup Sticks

1 1/4 c. warm water
1 pkg active dry yeast
3 1/2 c. flour
1/2 c. whole wheat flour
1/3 c. olive oil
1 egg
1/4 c. packed brown sugar
2 tsp. chili powder (opt)
1 tsp. salt
1/2 tsp. ground cinamon
1 recipe Honey butter

In mixing bowl combine warm water and yeast. Stir to dissolve. Add 1 cup of the all purpose flour, the whole wheat flour, olive oil, egg, sugar, chili powder, salt, and cinamon. Beat with electric mixer on low 1 minute.

Stir in remaining flour to make soft dough that pulls away from the sides of the bowl (dough will be sticky). Coat 2 quart contaniner with nostick cooking spray . Place dough in container. Cover; refrigerate over night.

When ready to use, punch dough down. Turn out onto floured sheet of parchment paper. Pat or rulll dough in to 15x12 in. rectangel. Transfer parchment with dough to large baking sheet.

Using floured pizza cutter or knife, cut dough width-wise into 20 strips about 3/4 in wide. Dip cutter in flour as necessary to prevent sicking. Cover; let rise 1 hour or until doubled.  Brush with olive oil.

:Preheat oven to 375, Bake 20 minutes until golden. Slide soup sticks onto cutting board, cool slightly. Cut apart. Serve with Honey Butter.