ROSEMARY BREADSTICK TWISTS
These are especially good served with pasta or soup. Other spices can be substituted for the rosemary, like basil or dill.
Provided by afghanmom
Categories Breads
Time 40m
Yield 12 breadsticks
Number Of Ingredients 8
Steps:
- Heat oven to 400'.
- In 13X9-inch bakng pan, melt butter in oven (3 to 5 minutes).
- Meanwhile, in medium bowl, stir together all remaining ingredients except milk, rosemary and garlic.
- Stir in milk just until moistened.
- Turn dough onto lightly floured surface; knead until smooth.
- Roll dough into 12X6- inch rectangle; cut into 12 (1-inch) strips.
- Stir rosemary and garlic into melted butter.
- Twist each strip of dough 6 times; dip in herbed butter mixture; place in same pan.
- Bake for 20 to 25 minutes or until lightly browned.
Nutrition Facts : Calories 152.3, Fat 6.3, SaturatedFat 3.9, Cholesterol 17.1, Sodium 174.1, Carbohydrate 20.4, Fiber 0.7, Sugar 1.1, Protein 3.5
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Glen Glenfidish
[email protected]These breadsticks were a total disaster! The dough was too sticky to work with, and the breadsticks turned out burned. I don't recommend this recipe.
Joseph Garner
[email protected]I'm not a big fan of rosemary, but I decided to try these breadsticks anyway. I was pleasantly surprised! The rosemary flavor was subtle and not overpowering, and the breadsticks were absolutely delicious. I will definitely be making these again.
Syabonga ShongWe
[email protected]These breadsticks were just okay. They weren't as flavorful as I was hoping, and the dough was a bit tough. I probably won't make them again.
Jordany Jimenez
[email protected]I made these breadsticks for a potluck and they were a huge success! Everyone loved them. They were so easy to make, and they tasted amazing.
Leshma Chhetri
[email protected]These breadsticks were a bit tricky to make, but they were worth the effort. The dough was a little sticky, but I managed to work with it. The breadsticks turned out perfectly cooked, with a crispy exterior and a soft, fluffy interior. The rosemary a
Hamza Mirza
[email protected]I was disappointed with these breadsticks. They were dry and bland, and the rosemary flavor was barely noticeable. I won't be making them again.
Rizwan Hameed
[email protected]These breadsticks were a bit too garlicky for my taste, but my husband loved them. He said they were the best breadsticks he's ever had.
angie delariva
[email protected]I've made these breadsticks several times now, and they're always a hit. I love the way the rosemary and garlic complement each other, and the breadsticks are always so light and fluffy. They're perfect for dipping in soup or salad, or just eating on
Fshhd Ysuuii
[email protected]These breadsticks were easy to make and turned out great! I used fresh rosemary from my garden, and the flavor was perfect. My family loved them, and they're now a regular part of our dinner rotation.
Weston Dowding
[email protected]I'm not usually a big fan of breadsticks, but these were amazing! The rosemary flavor was subtle but noticeable, and the breadsticks were so soft and fluffy. I could have eaten the whole batch myself.
Eddy Izquierdo
[email protected]These breadsticks were a hit! I made them for a party and they were gone in minutes. Everyone loved the combination of rosemary and garlic, and the breadsticks were perfectly cooked. I will definitely be making these again.
Muhammad Asif Naz. Asif Naz
[email protected]Rosemary breadsticks are my family's new favorite! The aroma of the rosemary and garlic filled the house as they baked, and the taste was even better than I had imagined. They were crispy on the outside and fluffy on the inside, with just the right a