Soft, fluffy and extremely buttery breadsticks. You'll be amazed how simple it is to have homemade restaurant quality fresh bread for dinner. These are so easy, and even people who haven't used yeast before can get great results. With this quick and easy recipe you'll have breadsticks on the table tonight.
I made these yesterday whilst dancing around the house to 80's cheese. Tiffany, Blondie, Bonnie Tyler and I cleaned the house and the bread took care of itself! After my secret but simple final step, (which is what makes all the difference) these breadsticks were ready to put in paper bags for the after school munchies.
I have to take after school snacks with me on school pick up. It sounds very earth mother doesn't it, but it is more self preservation!!! Mr 8 turns into a little grumpy snappy illogical child if he doesn't eat regularly and Mr 5 gets tired and whiney. No mother wants to deal with that!!! So I make a snack, stick it in my bag and feed them, before we get in the car. That way they survive the drive home without being chucked out on the side of the road to walk home (that is a joke!!! Please don't call child services on me!!!! But I am sure every mother out there understands the hungry witching hour, when her children are replaced with devils!)
This recipe is a mixture of ideas. The basic recipe comes from my hotel days, but my secret step is something I thought of whilst watching a chef make croissants on the TV show Saturday Kitchen. I am almost certain it was James Martin, but don't quote me 😉
Croissants are packed with butter, it is what makes them so amazing!!! But after adding 500g of butter to his recipe, he then melted some more and glazed the top with butter. He said it would soak in and give them a wonderful golden colour whilst they cooked. It got me thinking....could I glaze my normal bread rolls with butter? I tried it and they did go wonderfully golden but as there is only 60g of butter in my rolls (compared to his 500g) the buttery taste was lost. So I revised it and added the melted butter when they came out of the oven. The hot breadsticks soak up the butter like sponges and you are left with soft, fluffy and utterly butterly breadsticks. Utterly Butterly Breadsticks.....that is what I should I have called this post!!!!!!!!!!! Utterly Butterly Breadsticks. Love it! In fact I am going to go back and change the title!!!
These are so wonderful you don't need to add extra butter when you eat them! Obviously you can 😉 but they don't need it. Which is why I love them. It means I can make them for the boys and they can just eat them at the park or after school as a snack. No complaining that I have given them dry bread! They get butter rich soft breadsticks.
I gave a few away yesterday! Mr 5's little friend took one to share with his sister, Mr 5's teacher knows there is usually something homemade in my bag at school pick up. So she tried one, then whilst we were waiting for Mr 8 to get his school bag sorted Mr 5 gave another away to a child who was waiting for his mother to finish in a meeting. So my 6 buttery breadstick vanished pretty quickly. But that is good, as I had forgotten that Stew wasn't home for dinner! And these are wonderfully soft and buttery on the day you make them but they don't keep that well. After about 24 hours, they lose their amazing soft fluffiness....but then they make exceedingly good croutons!*
* Stew made me change this as his was proof reading it in the voice of a Mr. Kipling advert...he's such a wally sometimes.
If you want more super duper bread recipes then check out my bread collection!
If you love this recipe why not subscribe to my newsletter, then you can have delicious recipes straight into your inbox. What is more as a thank you I will send you my soup ebook for FREE!
Subscribe today 🙂
Signup and get my FREE soup cookbook.
Also find me on:
Let's share the food love and make the world a tastier place 🙂
Utterly Butterly Breadsticks
- 1 ½ tbsp granulated sugar - AU tbsp - See notes
- 2 tsp instant dry yeast
- 250 ml warm water (around 40ºC)
- 60 g salted butter
- 360 g plain flour
- 1 ½ tsp salt
- 40 g salted butter (keep separate)
- Pour the sugar and yeast into the bowl of your stand mixer (or a large mixing bowl) then gently pour over the warm water. Set the bowl aside for 5 minutes without stirring it.
- Place the 60g of butter into the microwave and heat on full for 30 seconds or until just melted.
- Add this to the yeast mixture then add the flour and salt.
- Use your dough hook on a low speed, and combine the ingredients (or use a fork if doing it by hand)
- Knead for 5-6 minutes. If the dough is really too sticky add an extra tablespoon of flour.
- Once it has been kneaded, remove the dough hook, cover the bowl with cling film and leave it to double in size. About an hour.
- Once it has risen, divide the dough into 6 pieces and form them into batons.
- Line a baking tray with cooking paper and place the breadsticks on it. Cover them with a tea towel and leave them for an hour.
- Preheat oven to 200ºC.
- Take a very sharp knife and score the rolls on the diagonal (2 or 3 scores per stick)
- Bake in the middle of the oven for 15 minutes.
- A minute before you remove the rolls from the oven place the 40g of butter into the microwave to melt.
- Remove the breadsticks from the oven and carefully brush each roll with the melted butter. It will look like you have far too much butter but just start on the first roll and brush it with butter, then move onto the next. By the time you have done all 6, it will have soaked into the first and you can repeat. Do this until all the butter has been used up. (don't forget the sides of your breadsticks)
- Eat warm