Best 6 Rosemary Rye Grissini Breadsticks Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Immerse yourself in a culinary adventure as we embark on a journey to discover the enticing flavors of rosemary rye grissini breadsticks. These delectable treats, boasting a delightful blend of aromatic rosemary and the nutty essence of rye, will tantalize your taste buds and leave you craving more. Whether you're a seasoned baker seeking to expand your culinary repertoire or a novice eager to explore the art of breadmaking, this article will guide you through the process of crafting these crispy, flavorful breadsticks that are perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

ROSEMARY BREADSTICKS



Rosemary Breadsticks image

Rosemary Breadsticks or Grissini are the Italian style of long, thin, crunchy breadsticks. Perfect to accompany an anti pasta platter, these homemade breadsticks are full of flavor and crunch.

Provided by Holly Baker

Categories     Bread

Number Of Ingredients 7

1 package instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
3 cups all purpose flour
3/4 cup lukewarm water
2 tablespoons olive oil
2 tablespoons chopped, fresh rosemary

Steps:

  • Please note that my ingredient list differed slightly from the original recipe. ***Recipe card update underway.***

Nutrition Facts : Calories 0 calories, Fat 0 grams fat

ROSEMARY RYE GRISSINI (BREADSTICKS)



ROSEMARY RYE GRISSINI (BREADSTICKS) image

Categories     Bread     Appetizer     Side     Bake     Cocktail Party     Picnic     Super Bowl     Low Fat     Kid-Friendly     Potluck

Yield 30 breadsticks

Number Of Ingredients 11

Grissini dough
6.75 ounces bread flour
3.375 ounces light rye flour
3/4 teaspoon salt (about .195 oz)
3/4 teaspoon instant yeast (about .0825 oz)
1.5 tablespoons rosemary leaves (about .1 oz). Make sure to chop if kneading by hand or in a stand mixer
1.5 tablespoons olive oil (about .75 oz)
3/4 cup room temperature water
Topping
1 to 1.5 tablespoons olive oil, for brushing
Coarse sea salt

Steps:

  • In the bowl of a food processor, add the flours, salt, yeast and rosemary leaves. Pulse for about 20 seconds to combine and break up the rosemary leaves a bit. (Note: before doubling this recipe, make sure your food processor is large enough to accomodate the resulting amount of dough) In a large measuring cup, combine the olive oil and water. Turn the food processor on and stream the oil water mixture in. In approximately 30 seconds the dough will come together as a ball. Let the processor run for a minute after that (1 and a half minutes total). Turn the dough out onto a lightly floured surface and knead it a few times by hand. Place the dough ball in a lightly oiled bowl and cover loosely with plastic wrap. Let the dough rise in a warm spot until doubled in size, approximately 90 minutes. Preheat oven to 325 F and line two baking sheets with parchment paper. Once the dough has doubled in size, cut the ball in half. Cover and chill the half you are not working with. On a lightly floured surface, roll the dough out into the shape of a rectangle (or as close as you can get to a rectangle). Using a chef's knife, cut the rectangle crosswise (not lengthwise) into 15 strips of dough. You want to be able to cut 15 uniformly wide and uniformly thick strips. Take each strip and roll it between your hands until it forms a "rope" that is the entire length of your baking sheet. Place the "ropes" onto the baking sheets. Brush each "rope" with olive oil and sprinkle with coarse sea salt. Bake for 28-30 minutes, rotating and switching the pans halfway through. You want the grissini to be lightly browned. Repeat with the second half of dough. These are great served alone, for dunking in soup or with white bean dip.

ROSEMARY-GARLIC BREADSTICKS



Rosemary-Garlic Breadsticks image

Easy to make and the flavour can't be beat. Enjoy with your next Italian-inspired meal, and not just. Prep time does not include rising time.

Provided by evelynathens

Categories     Yeast Breads

Time 35m

Yield 16 breadsticks

Number Of Ingredients 10

1 teaspoon sugar
1 1/2 teaspoons active dry yeast
1 1/4 cups water, warm
1 tablespoon olive oil
1 1/2 teaspoons salt
3 1/4 cups white bread flour
1 tablespoon garlic, minced
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
2 tablespoons parmesan cheese, grated

Steps:

  • Dissolve sugar in warm water in large bowl; sprinkle in yeast; let stand 10 minutes, then stir well.
  • Stir in oil, salt, and 3 cups flour; beat with wooden spoon or electric mixer until smooth and elastic; if necessary, add more flour to make a soft dough which leaves sides of bowl; turn out onto floured board; gather up into a ball.
  • Knead dough, adding more flour as necessary until smooth and no longer sticky (8-10 minutes); place in lightly greased bowl; turn dough to grease top; cover with greased waxed paper and tea towel; let rise in warm place until doubled (approximately 45-60 minutes); punch down dough and turn out onto lightly floured board; let rest for 10 minutes; roll out dough to 16" x 8" rectangle; combine topping ingredients; spread mixture evenly over surface; cut dough into 16, 1-inch strips; pick up each strip by ends and twist in opposing directions; place on greased baking sheet.
  • Preheat oven to 425F and set rack in middle of oven.
  • Bake for 13-15 minutes, or until golden.

Nutrition Facts : Calories 113.1, Fat 2.1, SaturatedFat 0.4, Cholesterol 0.6, Sodium 228.8, Carbohydrate 20, Fiber 0.8, Sugar 0.3, Protein 3

ROSEMARY RYE BREAD



Rosemary Rye Bread image

Categories     Bread     Side     Bake     Dinner     Rosemary     Rye

Yield Serves 16; 1 slice per serving

Number Of Ingredients 10

Olive oil spray
1 1/4 cups all-purpose flour and 1 cup all-purpose flour (plus more as needed), divided use
3/4 cup rye flour
1 tablespoon gluten flour
1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried, crushed
1 tablespoon caraway seeds
1 tablespoon olive oil
2 teaspoons fast-rising yeast
1/2 teaspoon salt
1 1/4 cups warm water (120°F to 130°F)

Steps:

  • Lightly spray a baking sheet with the olive oil spray. Set aside.
  • In a large bowl, stir together 1 1/4 cups all-purpose flour and the rye flour, gluten flour, rosemary, caraway seeds, oil, yeast, and salt.
  • Add the water, stirring for about 30 seconds.
  • Gradually add some of the remaining 1 cup all-purpose flour, beating with a spoon after each addition, until the dough starts to pull away from the side of the bowl. Add more flour if necessary to make the dough stiff enough to handle.
  • Lightly flour a flat surface. Turn out the dough. Knead for 6 to 7 minutes, gradually adding enough of the remaining flour to make the dough smooth and elastic. (The dough shouldn't be dry or stick to the surface. You may not need the additional flour, or you may need up to 1/2 cup more if the dough is too sticky.) Leave the dough on the work surface. Cover the dough with a slightly damp dish towel. Let rest for 10 minutes.
  • Shape the dough into a 9 x 5-inch oval loaf. Put the loaf on the baking sheet and flatten slightly with your hands. Using a serrated knife, cut a few widthwise slashes about 3 inches long and 1/2 inch deep in the top of the loaf. Cover with a dry dish towel and let rise in a warm, draft-free place (about 85°F) for 30 to 45 minutes, or until doubled in bulk. Near the end of the rising cycle, preheat the oven to 375°F.
  • Bake for 35 to 40 minutes, or until the bread registers 190°F on an instant-read thermometer or sounds hollow when rapped with your knuckles. Turn out onto a cooling rack and let cool for 15 minutes before slicing.
  • Cook's Tip
  • To make Rosemary Rye Bread using a bread machine, follow the directions on page 282.
  • Nutrition information
  • (Per serving)
  • Calories: 93
  • Total fat: 1.0g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.5g
  • Cholesterol: 0mg
  • Sodium: 74mg
  • Carbohydrates: 18g
  • Fiber: 2g
  • Sugars: 0g
  • Protein: 3g
  • Calcium: 8mg
  • Potassium: 52mg
  • Dietary Exchanges
  • 1 starch

CRISP ROSEMARY BREADSTICKS



Crisp Rosemary Breadsticks image

These are long, thin, hard breadsticks that we love. I usually like to put them on the table standing up in a crock just to make things interesting.

Provided by Keolani

Categories     Breads

Time 1h35m

Yield 32 Breadsticks

Number Of Ingredients 9

2 1/2 teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water (about 110 degrees f)
1 teaspoon grated lemon zest
1 teaspoon salt
1 1/2 teaspoons chopped fresh rosemary or 1 1/2 teaspoons crumbled dried rosemary
2 tablespoons olive oil
1 teaspoon olive oil
2 1/2 cups all-purpose flour

Steps:

  • In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
  • Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
  • Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
  • Mix in about 1 cup more flour, or enough to make a soft dough.
  • To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.
  • To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time.
  • Turn dough out onto a generously floured board.
  • Pat into a 6-inch square.
  • Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
  • Grease 3 large baking sheets.
  • Gently rub with 2 T flour.
  • With a sharp knife, cut dough lengthwise into quarters.
  • Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
  • Stretch one piece to about 15 inches long; place on a baking sheet.
  • Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
  • Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
  • Cool on rack.
  • If you can't cook them all at once, dough can be refrigerated.

Nutrition Facts : Calories 45.8, Fat 1.1, SaturatedFat 0.2, Sodium 73.3, Carbohydrate 7.7, Fiber 0.4, Sugar 0.2, Protein 1.1

BREADSTICKS



Breadsticks image

These taste soooo close to Olive Garden® breadsticks! So delicious! Goes well with pizza, pasta, and soup!

Provided by Kandilynn

Categories     Bread     Yeast Bread Recipes

Time 1h35m

Yield 18

Number Of Ingredients 10

¼ cup white sugar, divided
1 (.25 ounce) package active dry yeast
1 cup warm water, divided
2 ¼ cups all-purpose flour, or more if needed
3 tablespoons vegetable oil
1 egg
½ teaspoon salt
½ cup butter, melted
½ teaspoon garlic salt
¼ cup Parmesan cheese

Steps:

  • Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.
  • Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.
  • Grease a baking sheet.
  • Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.
  • Bake in the preheated oven until golden brown, 10 to 12 minutes.
  • Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 14.9 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 173 mg, Sugar 2.9 g

Tips:

  • Choose the right rye flour. Different types of rye flour will produce different results. For a light and airy grissini, use a white rye flour. For a more rustic and flavorful grissini, use a dark rye flour.
  • Proof the yeast properly. This is an important step that helps to ensure that your grissini will rise properly. To proof the yeast, dissolve it in warm water with a little sugar and let it sit for about 10 minutes, or until it becomes foamy.
  • Knead the dough properly. Kneading the dough helps to develop the gluten, which gives the grissini their chewy texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
  • Let the dough rise twice. This helps to develop the flavor and texture of the grissini. The first rise should be for about 1 hour, or until the dough has doubled in size. The second rise should be for about 30 minutes, or until the dough has risen again.
  • Shape the dough into grissini. To shape the dough into grissini, divide it into small pieces and roll each piece out into a long, thin rope. You can also use a pasta maker to roll out the dough.
  • Bake the grissini until they are golden brown. The baking time will vary depending on the size of the grissini. Bake them for about 15-20 minutes, or until they are golden brown.

Conclusion:

Rosemary rye grissini are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks, and they can also be served as a side dish with soup or salad. With a few simple ingredients and a little time, you can make your own rosemary rye grissini at home.

Related Topics