Homemade Breadsticks
There is very seldom an Oberto holiday that does not feature at least one batch of these homemade breadsticks sitting around for casual snacking. We figure it originated at least 5 generations ago and but my copy comes from my husband's grandmother, Emma Oberto. As my mother-in-law spent less time in the kitchen, I took over the family tradition and we started making them and wrapping them up in a big box for my father-in-law for his Christmas gift. I will never forget his delight the first time we did it as he had accepted that there wouldn't be any coming out of his own kitchen. My boys (now in their 20s) were my official rollers. We have also always used the same dough to make Christmas morning cinnamon rolls so I have included those directions below as well.
Ingredients
- 6 1/2 cups all purpose flour
- 1 cup milk
- 1 cup water
- 1 egg
- 1 1/2 cake yeast or 1.5 TBSP dry active yeast (about a package and a half)
- 1 tbsp sugar
- 2 tsp salt
- 3 sticks butter
Instructions
- Heat milk, and butter (cut in chunks) in the microwave about 3 minutes, stir to melt & set aside to cool. Dissolve yeast in warm water (cake yeast 95°, dry yeast 105°-110°), add sugar, salt, egg and beat with mixer. Add small amount of flour to make sponge-like consistancy. Add cooled milk and butter. Beat well. Mix salt into remaining flour. Add flour to mixture to make pliable dough. Replace beater with bread hook when dough starts to get thick. Knead until dough is smooth and all pulls off the side of the bowl. If the dough sticks slightly to the sides, add a little more flour. Place in greased bowl, cover with cloth. Let rise until doubles in bulk. Place dough on floured surface, roll out and cut into thin strips. Roll strips lengthwise to make round. Let rise 10 minutes.Heat oven to 375° Bake 15 minutes or until very light brown. Serve with regular or herbed butter at room temperature or, if you are a midwesterner such as myself, Mertz cheese!Heat milk, and butter (cut in chunks) in the microwave about 3 minutes, stir to melt & set aside to cool. Dissolve yeast in warm water (cake 95 deg, dry 105-110), add sugar, salt, egg and beat with mixer. Add small amount of flour to make sponge-like consistancy. Add cooled milk and butter. Beat well. Mix salt into remaining flour. Add flour to mixture to make pliable dough. Replace beater with bread hook when dough starts to get thick. Knead until dough is smooth and all pulls off the side of the bowl. If the dough sticks slightly to the sides, add a little more flour. Place in greased bowl, cover with cloth. Let rise until doubles in bulk. Place dough on floured surface, roll out and cut into thin strips. Roll strips lengthwise to make round. Let rise 10 minutes. Bake 15 minutes at 375 or until very light brown. Serve with regular or herbed butter at room temperature or, if you are a midwesterner such as myself, Mertz cheese!For cinnamon rolls, use approx 1/2 recipe of dough. Roll out to a square or rectangle. Cover dough with cinnamon sugar and raisins, roll into log. Cut into about 1 inch slices. Place in a square pyrex dish lined with mixture of 1/2 stick melted butter and approximately 1/2 to 1 cup brown sugar. Allow to rise for 1 hour in pan. Bake at 375 approx 25-30 minutes or until golden.For cinnamon rolls, use approx 1/2 recipe of dough. Roll out to a square or rectangle. Cover dough with cinnamon sugar and raisins, roll into log. Cut into about 1 inch slices. Place in a square pyrex dish lined with mixture of 1/2 stick melted butter and approximately 1/2 to 1 cup brown sugar. Allow to rise for 1 hour in pan. Bake at 375 approx 25-30 minutes or until golden.HAPPY EATING!!
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