FNE Breadsticks

Makes 16

Breadsticks

• 1 cup Warm Water
• 1 tablespoon Active Dry Yeast
• 2 tablespoons Butter, softened
• 1 Egg
• 3 & 1/4 cup All Purpose Flour
• 1/4 cup Sugar
• 1 teaspoon Salt

Topping

• 3 tablespoons Butter, melted
• Garlic Salt to taste

In a large bowl or the bowl of a stand mixer, combine all of the breadstick ingredients. Mix with the dough hook attachment on low until the dough comes together.

Continue mixing with the dough hook for another 5-10 minutes. Add up to 1/4 cup more  flour if needed.

The dough will be soft and slightly sticky. It may not pull away from the side of the bowl completely but it will be smooth and springy when done kneading.

Turn out onto a floured surface and knead twice to form a ball. Cover with a towel and let rest for 90 minutes, until doubled in size.

On a floured surface, roll out the dough into a 12×16 rectangle. Using a sharp knife or a pizza cutter, cut dough into 16 1” sticks.

Move sticks to a greased baking sheet and allow dough to rise a second time for at least 30 minutes.

Preheat oven to 350°. Bake 15-18 minutes or until lightly golden. Combine the melted butter and garlic salt and brush on top of breadsticks. Serve and watch them disappear!

This recipe is easily multiplied to feed a crowd. For the March 3rd soup supper at Cathedral the Eagle Patrol multiplied it by 10. It was the first time in the 6 years of doing this service that they had breadsticks left over!