Soft and Cheesy Garlic Breadsticks
Soft and Cheesy Garlic Breadsticks Ingredients : 1½ cups warm water2 envelopes quick rise yeast2 tablespoons sugar¼ cup butter, melted1½ teaspoons salt4 cups all purpose flour1½ tablespoons garlic salt¼ c butter, melted½ cups grated parmesan1-2 cups desired cheese (I used colby jack, but mozzarella, straight cheddar or jack would be delish too!)
1½ cups warm water
2 envelopes quick rise yeast
2 tablespoons sugar
¼ cup butter, melted
1½ teaspoons salt
4 cups all purpose flour
1½ tablespoons garlic salt
¼ c butter, melted
½ cups grated parmesan
1-2 cups desired cheese (I used colby jack, but mozzarella, straight cheddar or jack would be delish too!)
Directions : In bowl of an electric mixer, combine warm water, yeast and sugar. Mix until combined and let rest to let the yeast activate- about 10 minutesOnce the yeast is bubbly, add in the flour and salt. Mix on low until all the ingredients are incorporated and then drizzle in the first ¼ C of butter. The dough should be sticky but not so sticky that it's unmanageable to roll out. If it's started to come away from the sides of the bowl, you're good. If it's too dry you can add in a little bit of water to loosen it up. Continue to knead for 6-7 minutes-- the dough will be elastic and smooth.Form the dough into a loose ball, set back into the bowl, cover and let rise for about an hour or until it has doubled in size.Remove the risen dough and place on a lightly floured counter top. Roll out into a rectangle (2'x1') and cut into strips . Then, cut the strips in half so that they fit in a baking sheet width-wise.Take two strips of dough, twist them together, and place on a lined baking sheet. Continue with the remaining strips and let them rise for an additional 30 minutes or until doubled in size. Brush the dough with the second ¼ C of butter and sprinkle with garlic salt. Top with grated cheese,Bake at 425 degrees for 8-10 minutes or until just light golden brown.
In bowl of an electric mixer, combine warm water, yeast and sugar. Mix until combined and let rest to let the yeast activate- about 10 minutes
Once the yeast is bubbly, add in the flour and salt. Mix on low until all the ingredients are incorporated and then drizzle in the first ¼ C of butter. The dough should be sticky but not so sticky that it's unmanageable to roll out. If it's started to come away from the sides of the bowl, you're good. If it's too dry you can add in a little bit of water to loosen it up. Continue to knead for 6-7 minutes-- the dough will be elastic and smooth.
Form the dough into a loose ball, set back into the bowl, cover and let rise for about an hour or until it has doubled in size.
Remove the risen dough and place on a lightly floured counter top. Roll out into a rectangle (2'x1') and cut into strips . Then, cut the strips in half so that they fit in a baking sheet width-wise.
Take two strips of dough, twist them together, and place on a lined baking sheet. Continue with the remaining strips and let them rise for an additional 30 minutes or until doubled in size. Brush the dough with the second ¼ C of butter and sprinkle with garlic salt. Top with grated cheese,
Bake at 425 degrees for 8-10 minutes or until just light golden brown.
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