Little Loaf Soft Breadsticks
Although a similar product is called “breadsticks” at popular Italian chain restaurants, they are not considered as such by most bakers, because they are not long or crisp. But what’s in a name?
Serves: 8Hands-on: 35 minutesTotal: 1 hour 55 minutesDifficulty: Medium
- 1 1⁄2 cups whole milk
- 1 tsp. granulated sugar
- 1 3⁄4 tsp. active dry yeast (1 package)
- 1⁄4 cup unsalted butter, room temperature
- 1 1⁄2 tsp. kosher salt
- 4 cups bread flour
- Combine milk, sugar, and yeast. Stir to dissolve and let stand 5 minutes. Add 2 tablespoons butter, salt, and enough bread flour to make a soft dough. Turn onto a floured work surface and knead 8 to 10 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with plastic, and rise at room temperature until doubled in volume, about 1 hour.
- Preheat oven to 400°F. Line three baking sheets with parchment. Turn risen dough onto a floured surface and pinch off golf-ball-sized pieces. Roll each piece into a 3- to 4-inch rope. Place on prepared pans, 2 inches apart.
- Melt remaining butter and brush evenly on sticks. Using a serrated knife, slash one cut down the length of each stick, about 1⁄8 inch deep. Bake until golden brown, about 10 to 15 minutes. Serve warm.