Yield
40 sticks

How to Make It

Step 1

Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl, stirring well. Let stand 5 minutes or until bubbly. Add remaining sugar, shortening, 1 egg, 1 teaspoon salt, and 3 1/2 cups flour; beat at low speed of electric mixer until smooth. Stir in enough remaining flour to make a soft dough.

Step 2

Place dough in a greased bowl, turning to grease top. Cover and let rise 1 hour or until doubled in bulk. Punch dough down, and let rest 5 minutes.

Step 3

Turn dough out onto a lightly floured surface, and knead 4 to 5 times. Divide dough into 4 equal portions. Divide each portion into 10 pieces. Roll each piece into an 8-inch rope, and place on greased baking sheets. Brush top of breadsticks with beaten egg. Sprinkle with remaining salt and caraway seeds.

Step 4

Cover and repeat rising procedure 50 minutes or until doubled in bulk. Bake at 425° for 10 minutes or until golden brown. Place on wire racks to cool.

Step 5

Parmesan Salt Sticks: Substitute 1/4 cup grated Parmesan cheese for the caraway seeds. Continue with recipe as directed.

Step 6

Garlic Salt Sticks: Substitute 2 1/2 tablespoons garlic salt for the caraway seeds and 2 remaining tablespoons salt. Continue with recipe as directed.

Oxmoor House Homestyle Recipes

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