Happy Sunday! I hope everyone is having a great weekend. Today’s recipe comes from my third recent cookbook acquisition, the Land O’ Lakes Treasury of Country Heritage Meals & Menus. These breadsticks will make your kitchen smell heavenly while baking. I have to say that rosemary is an herb that I’m a bit picky about, but one thing that I do love it in is in baked goods. A great thing about these breadsticks is that they’re a quick bread not a yeast bread, so there’s no rising involved, and you can whip up a batch pretty quickly.
I actually made these for a meal later on this week. I let them cool a bit then stuck them in a ziploc bag and put that in the freezer. I’ll just pull them out later this week when I need them. Planning ahead is crucial for me to make sure a proper dinner gets put on the table during the busy work week, which is why I write out a detailed meal plan for the week and try to get as much prep work as I can done on my days off.
This recipe calls for dried rosemary, but since I have a rosemary plant growing on the deck I used fresh. If you want to use fresh as well, you’ll need 1 Tb of it.
Stay tuned because I’ve got lots of great recipes that I can’t wait to share this week with all of you! 🙂
I’m sharing this recipe at Mommy’s Kitchen’s Potluck Sunday.
Rosemary Breadstick Twists
- 1/4 cup butter
- 2 1/4 cups all-purpose flour
- 2 Tb grated Parmesan cheese
- 1 Tb sugar
- 3 1/2 tsp baking powder
- 1 cup milk
- 1 tsp dried rosemary, crushed
- 1/2 tsp minced garlic
Preheat oven to 400 degrees. Melt the butter in a small bowl in the microwave. Stir in the rosemary and garlic. Set aside.
In a medium mixing bowl, combine the flour, Parmesan cheese, sugar, and baking powder. Stir in the milk just until moistened. Turn dough out onto a floured surface, and knead 10 times or until smooth. Roll out into a 12×6-inch rectangle. Cut into 12 (1 inch) strips. Twist each strip of dough 6 times. Place on a baking sheet lined with parchment paper. Brush the herbed butter mixture over the breadsticks.
Bake for 20-25 minutes or until lightly browned.