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Vegetable Breadsticks

Yield 40 breadsticks (serving size: 1 breadstick)


  • 1 cup instant potato flakes
  • 1 cup water
  • 6 tablespoons skim milk
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 package dry yeast
  • 2 tablespoons sugar
  • 3/4 cup skim milk (105° to 115°)
  • 5 cups bread flour, divided
  • 1/4 cup stick margarine, softened
  • 1 teaspoon salt
  • 1 teaspoon cider vinegar
  • 1 large egg
  • Cooking spray

Nutrition Information

  • calories 183
  • caloriesfromfat 13 %
  • fat 2.7 g
  • satfat 0.5 g
  • monofat 1 g
  • polyfat 0.8 g
  • protein 5.5 g
  • carbohydrate 33.7 g
  • fiber 0.1 g
  • cholesterol 9 mg
  • iron 1.5 mg
  • sodium 141 mg
  • calcium 27 mg

How to Make It

  1. Combine first 5 ingredients; set aside.

  2. Dissolve yeast and sugar in 3/4 cup warm milk in a large bowl, and let sugar mixture stand 5 minutes. Add 2 cups flour, potato mixture, margarine, salt, vinegar, and egg, and beat mixture at medium speed of a mixer until smooth. Stir in 1 cup flour to form a sticky dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes), and add enough of the remaining flour to prevent dough from sticking to hands.

  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  4. Punch dough down, and divide in half. Working with one portion at a time (cover remaining dough to keep from drying), roll dough into a 10 x 7-inch rectangle. Cut dough crosswise into 20 (7-inch-long) 1/2-inch-wide strips. Gently twist strips of dough. Repeat with remaining dough. Place dough twists 1 inch apart on two baking sheets coated with cooking spray. Cover dough twists, and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

  5. Preheat oven to 350°.

  6. Uncover breadsticks. Bake breadsticks at 350° for 18 to 20 minutes. Remove from pan, and let cool on wire racks.

  7. Note: To make 2 loaves instead of breadsticks, roll each portion into a 10 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a long edge and pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk. Bake 30 minutes or until loaves sound hollow when tapped. Remove from pans; let cool on wire racks.

  8. Variations: You can substitute the following vegetable mixtures for the mashed potato mixture (the first five ingredients) called for in the original recipe.

  9. Tomato Variation:

  10. 2 (6-ounce) cans no-salt-added tomato paste

  11. 2 teaspoons dried Italian seasoning

  12. CALORIES 142 (17% from fat); FAT 7g (sat 5g, mono 1g, poly 8g); PROTEIN 6g; CARB 25g; FIBER 1g; CHOL 9mg; IRON 7mg; SODIUM 133mg; CALC 24mg

  13. Spinach Variation:

  14. 1 (10-ounce) package frozen chopped spinach, thawed and drained

  15. 1 1/2 teaspoons dried oregano

  16. CALORIES 134 (18% from fat); FAT 7g (sat 5g, mono 1g, poly 9g); PROTEIN 4g; CARB 8g; FIBER 5g; CHOL 9mg; IRON 6mg; SODIUM 136mg; CALC 30mg

  17. Beet Variation:

  18. 1 (16-ounce) jar sliced beets, drained and puréed

  19. 1 teaspoon caraway seeds

  20. CALORIES 134 (18% from fat); FAT 7g (sat 5g, mono 1g, poly 8g); PROTEIN 4g; CARB 23g; FIBER 2g; CHOL 9mg; IRON 4mg; SODIUM 147mg; CALC 18mg

  21. Sweet Potato Variation:

  22. 1 1/2 cups mashed cooked sweet potato

  23. 2 teaspoons pineapple extract or vanilla extract

  24. CALORIES 154 (16% from fat); FAT 7g (sat 5g, mono 1g, poly 9g); PROTEIN 4g; CARB 3g; FIBER 7g; CHOL 9mg; IRON 5mg; SODIUM 130mg; CALC 20mg