Recipe courtesy of Betsy Oppenneer
Recipe courtesy of Betsy Oppenneer
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Nutty Breadsticks
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- Level: Easy
- Total: 3 hr 20 min
- Prep: 3 hr
- Cook: 20 min
- Yield: 48 thick or 72 thin breadstick
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 72 servings
- Calories
- 58
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 53 mg
- Level: Easy
- Total: 3 hr 20 min
- Prep: 3 hr
- Cook: 20 min
- Yield: 48 thick or 72 thin breadstick
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 72 servings
- Calories
- 58
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 53 mg
Ingredients
Directions
- In a large bowl, stir yeast into water to soften. Add shortening, sugar, salt, and 3 cups flour. Beat vigorously for two minutes.
- Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
- Turn dough out onto an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
- Turn the dough out onto a lightly oiled work surface and divide into 48 pieces for thick breadsticks or 72 pieces if you prefer thinner ones. Roll each piece into a 10-inch long strand. Scatter the nuts over the work surface. Lightly roll the strand in the nuts so the strands become coated. Place on well-greased baking sheets. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
- About 10 minutes before baking, preheat oven to 400 degrees.
- Bake thick breadsticks for 20 minutes, thin ones for 15 minutes.
- Immediately remove breadsticks from baking sheets and cool on a rack.
