Freezer Breadsticks Recipes

Steps:

• Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
• Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
• Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Steps:

• Fit your food processor with a steel blade. Place the bread flour, yeast, sugar, salt, Italian seasoning, garlic, 1/4 cup grated Parmesan and softened butter in the processor; pulse to blend. Stir together hot water, milk and egg. Start the processor and slowly pour in the milk mixture into the feed tube until a ball forms around the blade. Run for 30 seconds to knead. Remove dough from processor and knead briefly by hand. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Roll the dough into a 10x12 inch rectangle. Use a knife or pizza cutter to slice the dough lengthwise into ten strips, and then cut these strips in half. Brush tops of strips with 2 tablespoons melted butter, and sprinkle with 1/4 cup Parmesan cheese. Cover, and let rise until nearly double, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 18 to 23 minutes, or until golden brown. Turn broiler on, and brush breadsticks with remaining melted butter and Parmesan cheese. Broil just until the cheese starts to turn light brown, about 2 to 3 minutes. Serve warm.

Steps:

• Dissolve sugar and yeast in 1 cup plus 1 tablespoon warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix 2 tablespoons butter into flour mixture until incorporated. Pour yeast mixture into flour mixture and knead dough using the dough hook attachment until smooth and elastic, about 10 minutes.
• Place dough in a container and cover container with a towel or plastic wrap; let stand until doubled in size, 1 to 1 1/2 hours.
• Line a baking sheet with parchment paper.
• Divide dough into 2-ounce portions and roll into 7-inch long sticks. Arrange sticks on the prepared baking sheet; cover with plastic wrap and let stand until dough doubles in size, 1 to 1 1/2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Remove plastic wrap from dough.
• Bake in the preheated oven until breadsticks are golden brown, 10 to 12 minutes. Brush each breadstick using 2 tablespoons melted butter; top with garlic salt.

Steps:

• In a large bowl thouroughly mix 1 cup flour, salt, sugar and undissolved yeast.
• Add margarine.
• Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add 1/2 cup flour.
• Beat at high speed 2 minutes, scraping bowl occasionally.
• Stir in enough additional flour to make a soft dough.
• Turn out onto well floured board.
• Divide dough into 16 equal pieces.
• Roll each piece of dough into a rope, 18 inches long.
• Cut each rope into three 6-inch ropes.
• Place on greased baking sheets, rolling to grease all sides of dough.
• Cover with plastic wrap.
• Freeze until firm.
• Transfer to plastic bags.
• Freeze up to 4 weeks.
• Remove from freezer, place on ungreased baking sheets.
• Cover; let stand at room temperature until fully thawed, about 30 minutes.
• Let rise in warm place, free from draft, until doubled in bulk, about 15 minutes.
• Brush with combined egg white and cold water, sprinkle with seeds.
• Bake at 375 20 to 25 minutes, or until done.
• Remove from baking sheets and cool on wire racks.

Steps:

• Combine water, 3 Tbs softened butter and yeast into Kitchen Aide fitted with paddle. Let sit for a minute to proof. In a separate bowl, mix flour, salt, sugar, italian seasoning and garlic powder. Turn mixer on low speed and gradually add the flour mixture. When thoroughly combined, switch to dough hook and process on low to medium for 5 minutes.
• Place dough in a bowl. Cover and let rise for 40-60 minutes. Turn out onto floured surface and divide in half. Cut each half into 12 pieces and roll each piece into 4-6" rope. Place 2" apart on greased baking sheet. Cover and let rise until doubled (about 20 minutes). Bake at 350 for 15 minutes or until golden brown. DO NOT OVERBAKE. Immediately brush with butter and sprinkle with parmesan.
• If you like, you can freeze some of the uncooked dough by placing it on a flat surface in the freezer until solid, then transferring to a freezer bag. When you're ready to serve, place dough on a greased baking sheet and allow to thaw for 60-90 minutes. Bake as usual.