Pizza Factory Twisted Breadsticks\
1 T. Yeast
2 T. sugar
1 1/2 C. warm water
1 T. oil
1 tsp. salt
3 1/2 C. flour
3/4 C. melted butter - divided
3/8 tsp. granulated garlic
1/2 tsp. dried rosemary leaves
1/4 tsp. Season All
1 T. Parmesan cheese
8 - 1/4 inch wooden dowels
cut into 18 inch lengths (craft store)
or 8 - 12 inch skewers
I tried them both ways and decided
I wanted the long wooden dowels like
Pizza Factory uses, but the skewers worked too.
Mix the yeast, sugar and water and
let sit for a couple of minutes to dissolve
the yeast. Add the oil, salt and flour and
knead by hand or with your mixer with a
dough hook for about 5 minutes.
Cover and let rise until double.
Divide dough into 8 equal parts,
about 4 oz. each if you want to use
a kitchen scale.
Lightly flour your hands and roll
the dough into about an 16-18 inch
long "snake". Moisten the top of your
dowel or skewer and begin wrapping
the dough around loosely. Moisten a little where
the breadstick will end too. Pinch to secure
the dough at the top and bottom. Leave about
5 inches at the end of the dowel, if you are using
the longer dowels.
Hang over the edge of a 9x13 inch cake
pan with all of the dough inside the pan.
Let them rise until doubled.
Brush with 1/4 C. melted butter.
Heat oven to 375. Bake at 375 for
about 15- 20 minutes or until just golden.
Meanwhile mix the remaining 1/2 C. melted butter,
seasonings and parmesan cheese.
When the breadsticks come out of the
oven, brush them with the seasoned melted
butter mixture.
1 1/2 C. warm water
1 T. oil
1 tsp. salt
3 1/2 C. flour
3/4 C. melted butter - divided
3/8 tsp. granulated garlic
1/2 tsp. dried rosemary leaves
1/4 tsp. Season All
1 T. Parmesan cheese
8 - 1/4 inch wooden dowels
cut into 18 inch lengths (craft store)
or 8 - 12 inch skewers
I tried them both ways and decided
I wanted the long wooden dowels like
Pizza Factory uses, but the skewers worked too.
Mix the yeast, sugar and water and
let sit for a couple of minutes to dissolve
the yeast. Add the oil, salt and flour and
knead by hand or with your mixer with a
dough hook for about 5 minutes.
Cover and let rise until double.
Divide dough into 8 equal parts,
about 4 oz. each if you want to use
a kitchen scale.
Lightly flour your hands and roll
the dough into about an 16-18 inch
long "snake". Moisten the top of your
dowel or skewer and begin wrapping
the dough around loosely. Moisten a little where
the breadstick will end too. Pinch to secure
the dough at the top and bottom. Leave about
5 inches at the end of the dowel, if you are using
the longer dowels.
Hang over the edge of a 9x13 inch cake
pan with all of the dough inside the pan.
Let them rise until doubled.
Brush with 1/4 C. melted butter.
Heat oven to 375. Bake at 375 for
about 15- 20 minutes or until just golden.
Meanwhile mix the remaining 1/2 C. melted butter,
seasonings and parmesan cheese.
When the breadsticks come out of the
oven, brush them with the seasoned melted
butter mixture.
