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?
Hands-on: 35 minutesTotal: 1 hour 55 minutes
- 1½ cups whole milk
- 1 tsp. granulated sugar
- 1¾ tsp. active dry yeast (1 package)
- ¼ cup unsalted butter, room temperature
- 1½ 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 8–10 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"–4" rope. Place on prepared pans, 2" apart.
- Melt remaining butter and brush evenly on sticks. Using a serrated knife, slash one cut down the length of each stick, about ⅛" deep. Bake until golden brown, about 10–15 minutes. Serve warm.