Onion Rye Breadsticks Recipes

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ALMOST-FAMOUS BREADSTICKS

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 16 breadsticks

Number Of Ingredients 9



Almost-Famous Breadsticks image

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.

1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano

CARAMELIZED ONION BREADSTICKS

I'm a sixth grade special education teacher with little time on my hands. These easy-to-make breadsticks go well with my hearty vegetable beef soup.-Jennifer Bermingham, Shillington, Pennsylvania

Provided by Taste of Home

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 4



Caramelized Onion Breadsticks image

Steps:

  • In a large skillet over medium-low heat, cook onion in 4 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onion is golden brown, stirring frequently. , On a lightly floured surface, roll bread dough into an 18x12-in. rectangle. Spoon onion mixture lengthwise over half of the dough; fold plain half of dough over onion mixture. Cut into eighteen 1-in. strips. Twist each strip twice; pinch ends to seal. , Place 2 in. apart on greased baking sheets. Melt the remaining butter; brush over breadsticks. Cover and let rise in a warm place until doubled, about 40 minutes. , Meanwhile, preheat oven to 350°. Bake 12-15 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 108 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 168mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

1 large sweet onion, halved and thinly sliced
6 tablespoons butter, divided
1 teaspoon sugar
1 loaf (1 pound) frozen bread dough, thawed

SOFT ONION BREADSTICKS

Soft Onion Breadsticks from filed editor Maryellen Hays of Wolcottville, Indiana are golden and chewy.

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 13



Soft Onion Breadsticks image

Steps:

  • In a small skillet, saute onion in oil until tender; cool. In a large bowl, dissolve yeast in warm water. Add the milk, butter, 1 egg, sugar, salt and 1 cup flour. Beat on medium speed for 2 minutes. Stir in onion and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Let stand for 10 minutes. Turn onto a lightly floured surface; divide into 32 pieces. Shape each piece into an 8-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise for 15 minutes. , Beat cold water and remaining egg; brush over breadsticks. Sprinkle half with sesame seeds and half with poppy seeds. Bake at 350° for 16-22 minutes or until golden brown. Remove to wire racks.

Nutrition Facts : Calories 82 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 129mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

3/4 cup chopped onion
1 tablespoon canola oil
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
1/4 cup butter, softened
2 large eggs, room temperature, divided use
1 tablespoon sugar
1-1/2 teaspoons salt
3-1/2 to 4 cups all-purpose flour
2 tablespoons cold water
2 tablespoons sesame seeds
1 tablespoon poppy seeds

ONION-RYE FLATBREADS

Categories     Bread     Onion     Bake     Quick & Easy     Fall     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 12



Onion-Rye Flatbreads image

Steps:

  • Make dough:
  • Cook onion in oil with 1/4 teaspoon salt in an 8- to 9-inch nonstick skillet over moderately low heat, stirring, until softened, about 6 minutes, then cool.
  • Stir together yeast, honey, and 1/4 cup milk in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • Stir together flours, pepper, and remaining 1 1/4 teaspoons salt in a large bowl, then add yeast mixture, onion mixture, and remaining 3/4 cup milk, stirring until a soft dough forms. Turn out dough onto a floured surface and knead, adding just enough additional flour to prevent sticking, until smooth and elastic, about 8 minutes.
  • Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl with a clean kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, at least 1 hour (see cooks' note, below).
  • Shape and bake bread:
  • Oil 2 large baking sheets and sprinkle with cornmeal, shaking off excess.
  • Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and roll out 1 half with a floured rolling pin into a 12-inch round (1/2 inch thick). Transfer round to one of baking sheets and prick all over at 1-inch intervals with a fork, then cover loosely with oiled plastic wrap (oiled side down). Make another round in same manner and transfer to other baking sheet. Let rounds rise slightly in a draft-free place at warm room temperature 30 minutes.
  • While rounds rise, put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
  • Gently brush rounds with some egg wash, being careful not to deflate dough, then sprinkle with caraway seeds.
  • Bake, switching position of sheets halfway through baking, until tops are golden and bottoms sound hollow when tapped, 12 to 16 minutes total. Transfer flatbreads to a rack to cool slightly. Serve warm or at room temperature.

1 large onion, finely chopped (1 1/4 cups)
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
1 tablespoon honey
1 cup warm milk (105 - 115°F)
2 cups all-purpose flour plus additional for kneading
1 cup rye flour
3/4 teaspoon cracked black pepper
Cornmeal for sprinkling
1 large egg yolk, lightly beaten with 1 tablespoon water
2 teaspoons caraway seeds

ONION ROLLS - BREAD MACHINE RECIPE

My local bagel shop makes onion breadsticks out of bagel dough scraps. And they inspired me to make these. They came out delicious, and of course with help from my bread machine they were super easy! I used the bagel recipe from my bread machine manual but substituted all purpose flour instead of bread flour that is normally used in a bagel. We will be enjoying them tonight with steak and steamed broccoli.

Provided by DbKnadler

Categories     Breads

Time 2h45m

Yield 12 rolls

Number Of Ingredients 8



Onion Rolls - Bread Machine Recipe image

Steps:

  • Add water (yes 3/4 cup AND the 2tbs) to the bread machine followed by the lemon juice, sugar, flour, and then the yeast.
  • Set bread machine to the dough setting and start the cycle.
  • When cycle is done, remove dough onto a lightly floured surface and knead about 5 minutes.
  • Using a floured rolling pin, roll dough out into a large rectangle.
  • Sprinkle dough with about 3/4 of the onions, reserving some to sprinkle on top later.
  • Starting from the side closest to you roll the dough up into a tube shape.
  • Slice the dough into 1 inch slices as if you were making cinnamon rolls.
  • Place each slice, on it's side, on a greased baking sheet and cover loosely with plastic wrap.
  • Allow rolls to rise for about 30 mins or until doubled in size. At this time you can sprinkle the remaining diced onions on the tops of each roll.
  • While rising, preheat oven to 400 degrees farenheit.
  • Bake about 20-25 mins or until golden brown.
  • Cool and enjoy!

3/4 cup water, warmed
2 tablespoons water, warmed
1 teaspoon lemon juice
1 1/2 tablespoons sugar
2 1/2 cups flour
1 3/4 teaspoons active dry yeast
1/2 cup diced onion
flour, for dusting

SESAME ONION BREADSTICKS

We've enjoyed these golden brown breadsticks at numerous family gatherings over the years. The recipe is a snap to prepare using frozen dough and just five other ingredients. -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Time 45m

Yield 32 breadsticks.

Number Of Ingredients 6



Sesame Onion Breadsticks image

Steps:

  • In a large skillet, heat butter over medium heat. Add onions; cook and stir until tender. Stir in paprika; cool completely. , On a lightly floured surface, roll dough to a 16x14-in. rectangle. Spread onion mixture down 1 half of the rectangle. Fold dough lengthwise in half over onion mixture, forming a 16x7-in. rectangle; seal edges., Cut dough lengthwise into thirty-two 1/2-in.-thick strips. Twist each strip 2 or 3 times. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°., Brush breadsticks with beaten egg; sprinkle with sesame seeds. Bake 13-16 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 53 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 88mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

2 tablespoons butter
1-1/2 cups finely chopped onions (about 2 medium)
1/4 teaspoon paprika
1 loaf (1 pound) frozen bread dough, thawed
1 large egg, lightly beaten
1 tablespoon sesame seeds

ONION RYE BREADSTICKS

An envelope of onion soup mix provides the fast flavor you'll find in these rye snacks from Barbara Brown of Kentwood, Michigan. 'They're an easy accompaniment to soup or salad when time's at a premium,' she writes. 'The buttery mixture is terrific on multi-grain bread, too.'

Provided by Allrecipes Member

Time 10m

Yield 28

Number Of Ingredients 3



Onion Rye Breadsticks image

Steps:

  • Combine butter and soup mix; spread over bread. Cut each slice into 3/4-in. strips and place on ungreased baking sheets. Bake at 350 degrees F for 5-6 minutes or until butter is melted and breadsticks are crisp.

Nutrition Facts : Calories 73 calories, Carbohydrate 8.4 g, Cholesterol 8.7 mg, Fat 3.8 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 217.3 mg, Sugar 0.7 g

½ cup butter or margarine, softened
1 envelope onion soup mix
14 slices rye bread

PUMPERNICKEL AND RYE BREADSTICKS

Categories     Bake     Quick & Easy     Fall     Gourmet

Yield Makes about 24 breadsticks

Number Of Ingredients 5



Pumpernickel and Rye Breadsticks image

Steps:

  • Preheat oven to 350°F.
  • In a small saucepan melt butter with caraway seeds and 1 teaspoon salt. Brush bread on both sides with butter mixture and slice lengthwise into 1/2-inch-wide strips. On a baking sheet sprinkle breadsticks with additional salt and bake in lower third of oven, turning once, until golden brown and crisp, about 15 minutes. Transfer breadsticks to a rack and cool completely. Breadsticks may be made 2 days ahead and kept in a resealable plastic bag.

5 tablespoons unsalted butter
2 teaspoons caraway seeds
1 teaspoon coarse salt plus additional to taste
2 slices pumpernickel bread
2 slices rye bread

FRENCH ONION BREADSTICKS

Make and share this French Onion Breadsticks recipe from Food.com.

Provided by Sharon123

Categories     Breads

Time 20m

Yield 12 bread sticks

Number Of Ingredients 4



French Onion Breadsticks image

Steps:

  • Heat oven to 350°F
  • Mix the french fried onions and cheese in a pie plate. Separate dough into 12 pieces on a sheet of waxed paper.
  • Brush top side of dough with egg white; dip into french fried onion crumbs. Brush bottom side of dough with egg and dip into crumbs.
  • Twist pieces to form a spiral; place on ungreased baking sheet. Bake 15 minutes until golden brown.
  • Enjoy!

Nutrition Facts : Calories 10.4, Fat 0.6, SaturatedFat 0.4, Cholesterol 1.8, Sodium 36.4, Carbohydrate 0.1, Protein 1.1

1 1/3 cups French-fried onions, crushed
1/4 cup grated parmesan cheese
1 (11 ounce) package refrigerated breadstick dough
1 egg white, beaten

ONION RYE BREADSTICKS

An envelope of onion soup mix provides the fast flavor you'll find in these rye snacks from Barbara Brown of Kentwood, Michigan. 'They're an easy accompaniment to soup or salad when time's at a premium,' she writes. 'The buttery mixture is terrific on multi-grain bread, too.'

Provided by Allrecipes Member

Time 10m

Yield 28

Number Of Ingredients 3



Onion Rye Breadsticks image

Steps:

  • Combine butter and soup mix; spread over bread. Cut each slice into 3/4-in. strips and place on ungreased baking sheets. Bake at 350 degrees F for 5-6 minutes or until butter is melted and breadsticks are crisp.

Nutrition Facts : Calories 73 calories, Carbohydrate 8.4 g, Cholesterol 8.7 mg, Fat 3.8 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 217.3 mg, Sugar 0.7 g

½ cup butter or margarine, softened
1 envelope onion soup mix
14 slices rye bread

SOURDOUGH ONION RYE BREAD

Make and share this Sourdough Onion Rye Bread recipe from Food.com.

Provided by Donna M.

Categories     Sourdough Breads

Time 3h50m

Yield 1 loaf

Number Of Ingredients 8



Sourdough Onion Rye Bread image

Steps:

  • To proof your starter, feed it with equal parts of flour and water, cover loosely and let it sit overnight or up to 12 hours (longer proof=sourer flavor).
  • At this point, measure out your 2 cups of starter into mixing bowl and proceed with recipe.
  • Saute onions in olive oil until they become translucent.
  • Remove from heat and add butter, water and salt.
  • Cool to lukewarm (85 degrees F) and stir into starter.
  • Add the rye flour and mix well.
  • Add the white flour gradually, until it is too stiff to mix by hand.
  • Turn onto a floured surface and knead in enough remaining flour until dough is satiny.
  • Shape into an elongate loaf.
  • Place on baking sheet and let rise, covered, in a warm place for 1 to 2 hours, or until about doubled in bulk (rising time will vary according to your starter, but it takes longer than breads made with commercial yeast).
  • Preheat oven to 375 degrees F.
  • Make diagonal slashes in top of loaf with a razor blade or very sharp knife.
  • Bake for 40 to 50 minutes.
  • Remove from baking sheet and cool on wire rack.
  • This bread could also be made using the dough cycle of your bread machine.

Nutrition Facts : Calories 1521.9, Fat 40.9, SaturatedFat 17.1, Cholesterol 61.1, Sodium 2540.1, Carbohydrate 256.8, Fiber 28.8, Sugar 6, Protein 36.2

2 cups proofed sourdough starter
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons butter
1/4 cup water
1 teaspoon salt
2 cups rye flour
1 cup white bread flour

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