Mrs. Fields Secrets

Are you ready for more quick and easy bread? Last week I shared my favorite Cinnamon Twists with you. This week’s recipe is going to become a family favorite too, I’m sure. You’ll love these fluffy, buttery, garlicky breadsticks that you can throw together while you make a quick dinner. These are weekend-quality breadsticks to enjoy on any weeknight. What could be better?

Buttery Herb Breadsticks

for dough
2 1/2 teaspoons active dry yeast
3 tablespoons brown sugar
1 cup warm water
1 teaspoon salt
1/4 cup vegetable oil
3 cups bread flour

for filling
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons grated parmesan cheese
1/2 teaspoon salt
2 teaspoons garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley

Directions
Begin by preparing the dough. In a large mixing bowl, stir yeast and brown sugar, then pour warm water on top and allow to sit for about five minutes until foamy on top. With a dough hook, mix in salt, oil, and flour and knead until dough is smooth and elastic, about 3 minutes. On a floured surface, roll dough out into a large rectangle, about 10 x 15 inches. Next, prepare the filling by melting the butter in a microwave-safe bowl. Stir in olive oil and brush evenly over dough. Mix remaining dry ingredients in a small bowl and sprinkle evenly over dough.

Using a pizza cutter, cut 12 even strips into the dough. Prepare a 9×13 baking dish with non-stick spray or butter. Remove each strip one by one, folding it in half lengthwise and giving it a gentle stretch. Holding onto each end, twist it a few times and place it in the baking dish. Repeat with remaining strips, then cover dish with plastic wrap and allow to rise for 20-30 minutes. Preheat oven to 375 degrees, then bake for 10-15, or until golden brown on top.

HINT: Substitute your favorite herbs and spices in the filling to create your own signature breadsticks.

HINT: Add even more buttery flavor by brushing melted butter over breadsticks immediately after taking them from the oven.

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