ROSEMARY RYE GRISSINI (BREADSTICKS)
Categories Bread Appetizer Side Bake Cocktail Party Picnic Super Bowl Low Fat Kid-Friendly Potluck
Yield 30 breadsticks
Number Of Ingredients 11
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.
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Shirley Reyes
[email protected]I'm glad I tried this recipe! These grissini were delicious and I will definitely be making them again.
Joseph Egu
[email protected]These grissini were a bit time-consuming to make, but they were worth it.
PAGAL Janan
[email protected]I'm not sure what I did wrong, but my grissini didn't rise very much.
MD Hárôôñ
[email protected]These grissini were a bit too crispy for my taste.
Christine Aitken
[email protected]I thought these grissini were a bit bland.
Chaks John
[email protected]These grissini were a good way to use up some leftover rye flour.
GG AMONG
[email protected]I would make these grissini again, but I would make a few changes to the recipe.
florence Mathekela
[email protected]These grissini were good, but I've had better.
Sheeraz Jajuho
[email protected]Overall, I thought these grissini were just okay.
Muhin Hawladar HD BEST
[email protected]These grissini were a lot of work and they didn't turn out very well.
Chickpee06
[email protected]I followed the recipe exactly and my grissini turned out too salty.
Joaquin Meinig
[email protected]These grissini were a bit too dry for my taste.
Md Minaz
[email protected]Delicious! I'll definitely be making these again.
Bilalyaseen Bilalyaseen
[email protected]I've made these grissini several times now and they're always a crowd-pleaser.
robin james
[email protected]These grissini were so easy to make and they turned out perfectly.
Takatso Ditlhokwe
[email protected]I made these for a potluck and they were gone in minutes.
Krystal Cabanting
[email protected]These were perfect for dipping in olive oil and balsamic vinegar.
Milan Sunuwar
[email protected]I'm not usually a fan of rye bread, but these grissini were delicious! The rosemary flavor was perfect.
Imran Sukhera
[email protected]These grissini were a hit at my last party! They were so easy to make and everyone loved them.