ROSEMARY RYE GRISSINI (BREADSTICKS)
Categories Bread Appetizer Side Bake Cocktail Party Picnic Super Bowl Low Fat Kid-Friendly Potluck
Yield 30 breadsticks
Number Of Ingredients 11
Steps:
- In the bowl of a food processor, add the flours, salt, yeast and rosemary leaves. Pulse for about 20 seconds to combine and break up the rosemary leaves a bit. (Note: before doubling this recipe, make sure your food processor is large enough to accomodate the resulting amount of dough) In a large measuring cup, combine the olive oil and water. Turn the food processor on and stream the oil water mixture in. In approximately 30 seconds the dough will come together as a ball. Let the processor run for a minute after that (1 and a half minutes total). Turn the dough out onto a lightly floured surface and knead it a few times by hand. Place the dough ball in a lightly oiled bowl and cover loosely with plastic wrap. Let the dough rise in a warm spot until doubled in size, approximately 90 minutes. Preheat oven to 325 F and line two baking sheets with parchment paper. Once the dough has doubled in size, cut the ball in half. Cover and chill the half you are not working with. On a lightly floured surface, roll the dough out into the shape of a rectangle (or as close as you can get to a rectangle). Using a chef's knife, cut the rectangle crosswise (not lengthwise) into 15 strips of dough. You want to be able to cut 15 uniformly wide and uniformly thick strips. Take each strip and roll it between your hands until it forms a "rope" that is the entire length of your baking sheet. Place the "ropes" onto the baking sheets. Brush each "rope" with olive oil and sprinkle with coarse sea salt. Bake for 28-30 minutes, rotating and switching the pans halfway through. You want the grissini to be lightly browned. Repeat with the second half of dough. These are great served alone, for dunking in soup or with white bean dip.
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Javier Solis
[email protected]These grissini were a bit too dry for my taste, but I think that's because I overbaked them.
Ellie Sharp
[email protected]I love the flavor of the rosemary in these grissini. They're the perfect addition to a soup or salad.
Noah Workley
[email protected]These grissini were so easy to make and they turned out so well. I'll definitely be making them again.
abin gole
[email protected]I made these grissini for my friends and they were a big hit. They're the perfect appetizer or snack.
Ovakporaye Fejiro
[email protected]These were the perfect snack for my party. They were easy to make and everyone loved them.
Alam Sher
[email protected]I've never had grissini before, but these were really good. I'll definitely be making them again.
M Ramazan
[email protected]I'm not a big fan of rye bread, but these grissini were surprisingly good.
Adrianna Van Auken
[email protected]These look delicious. I can't wait to try them.
Zulfa Asia
[email protected]Yummy!
pronob barua
[email protected]These were so easy to make! I'm definitely going to make them again.
Lidia Reyes
[email protected]I love the flavor of the rosemary in these grissini. They're the perfect addition to a cheese plate.
M Uzear
[email protected]These were a bit too salty for my taste, but I think that's because I used too much salt.
Rabiyeal Tudu
[email protected]My grissini didn't turn out as crispy as I would have liked, but they still tasted good.
Ahmad Shah
[email protected]These were delicious! I used half rye flour and half all-purpose flour and they were still very flavorful.
MD.MINHAJ MIA
[email protected]I've made these grissini several times now and they always turn out great. They're the perfect snack or appetizer.
Ben Colson
[email protected]These grissini were a hit at my party! They were so easy to make and everyone loved them. I will definitely be making them again.