Best 9 Rosemary Breadsticks Recipes

CHEESE AND ROSEMARY BREADSTICKS

Steps:

• Preheat the oven to 350 degrees F.
• Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.
• Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

CRUSTY BREADSTICKS WITH ROSEMARY

Steps:

• Place water in large bowl of electric mixer fitted with dough hook. Add yeast and pinch of sugar; stir to blend. Let stand until foamy, about 10 minutes. Add 1 tablespoon salt and chopped rosemary; beat at medium speed until blended. Add 4 cups flour, 1 cup at a time, beating until well incorporated. Mix milk and oil in small bowl. With mixer running on low speed, gradually add milk mixture. Increase speed to medium; beat 6 minutes. Scrape dough from hook and sides of bowl (dough will be soft and sticky). Let dough rest in bowl 15 minutes.
• Sprinkle 2 heavy large baking sheets generously with cornmeal. Turn out dough onto floured surface and knead until soft and slightly sticky, adding more flour if necessary. Divide dough into 12 equal pieces. Let dough rest 10 minutes.
• Roll each dough piece between work surface and palms of hands to 12-inch long rope. Arrange 6 ropes on each baking sheet, spacing apart. Break small green clusters off rosemary sprigs. Insert stem end of rosemary clusters along top of breadsticks, spacing rosemary 2 inches apart. Using sprayer filled with cold water, lightly mist breadsticks. Let rise uncovered in warm draft-free area until puffy and light, about 30 minutes.
• Position 1 rack in lowest third of oven and 1 rack in center and preheat to 450°F. Brush breadsticks lightly with glaze. Sprinkle very lightly with coarse salt, if desired. Place baking sheets on racks in oven and spray oven with water. Bake 15 minutes, spraying oven with water every 5 minutes, spraying oven with water every 5 minutes. Continue baking without spraying until breadsticks are golden and sound hollow when tapped, about 15 minutes longer. Transfer breadsticks to racks; cool. (Can be made ahead. Wrap tightly in foil and freeze up to 2 weeks. Thaw breadsticks. If desired, rewarm wrapped sticks in 350°F oven 15 minutes.)

ROSEMARY BREADSTICKS

Steps:

• In an electric mixer, combine 1/4 cup water, yeast, and barley malt. Let stand until yeast is creamy, about 10 minutes. Add olive oil, flour, salt, shortening, and remaining water; mix on low speed for 1 minute using the paddle. Change to dough hook and mix on medium-low speed until dough is soft but not tacky, 2 minutes. Add rosemary and Parmesan and mix for 1 minute more. Or knead by hand, 5 to 10 minutes.
• Transfer dough to a lightly floured surface and knead 4 or 5 turns, forming dough into a ball. Cover with lightly oiled plastic wrap and let rest for 10 minutes.
• Place a piece of parchment on a clean work surface and brush with olive oil. Transfer dough to the prepared parchment and pat it into a 4-by-22-inch rectangle. Brush surface with olive oil, cover with plastic, and let rise for 1 hour.
• Heat oven to 400 degrees. Line 4 baking sheets with parchment; oil parchment generously. Slice a 1/2-inch-wide piece of dough off the short side of the rectangle. Holding the dough by the ends, stretch it to the length of the baking sheet. While stretching dough, keep the shape as uniform as possible to prevent uneven baking. Form the ends into hooks, loops, S curves, or knots. Place on a prepared baking sheet. Repeat, forming breadsticks with all of the dough and placing them about 1 inch apart on the baking sheets. Let rise in a warm place, uncovered, for lo minutes.
• Bake 2 sheets at a time on separate oven shelves, rotating sheets halfway through baking time, until breadsticks are crisp and golden, about 20 to 25 minutes. Cool completely on wire racks before serving or storing in airtight containers.

RICH ROSEMARY BREADSTICKS

Steps:

• Place half the water in a large bowl. Stir in the yeast and the sugar. Allow to sit about 10 minutes, or until the yeast is bubbling. Add the remaining water, 2 tablespoons of the oil and the salt. Stir to combine. Begin to stir in the flour, 1 cup at a time. When it forms a dough, turn it onto a lightly floured board and knead in the remaining flour. Knead the dough for 8 minutes, then knead in the herbs and the pepper. Continue to knead for another 3 to 4 minutes, until the dough is smooth and elastic.
• Oil a large bowl, add the dough and turn to coat with the oil. Cover lightly with plastic wrap and refrigerate until doubled in bulk, 5 to 6 hours. Punch the dough down and divide it into 4 pieces. Roll out each piece into a 6-by-11-inch rectangle less than inch thick. Cut them into strips a little less than i inch wide.
• Oil the baking sheets and place the strips about inch apart. Brush lightly with oil and set aside for 1 hour to rise. Preheat the oven to 375 degrees. Bake for 15 to 20 minutes, until golden. Cool on racks and serve.

ROSEMARY AND THYME BREADSTICKS

Steps:

• Mix flour, salt and yeast in processor. Add rosemary, thyme, honey and oil. Gradually blend in enough water to bind dough together. Process until dough forms ball, about 30 seconds longer. Turn dough out onto work surface. Knead until smooth and elastic, about 2 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
• Punch down dough. Divide into 16 equal pieces. Roll each dough piece between palms and work surface into 12-inch-long by 1/2-inch-wide rope. Arrange ropes on 2 heavy large baking sheets, spacing 1 inch apart. Let rise uncovered in warm draft-free area until almost doubled, about 30 minutes.
• Preheat oven to 325°F. Bake until breadsticks are very crisp and pale golden, about 40 minutes. Transfer breadsticks to racks and cool. (Can be made 3 days ahead. Store airtight at room temperature.)

CHEESE AND ROSEMARY BREADSTICKS

Steps:

• Preheat the oven to 350 degrees F.
• Line 2 heavy large baking sheets with silicone baking sheets or parchment paper.
• In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped.
• Set the cheese mixture aside.
• Separate the dough strips.
• Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips.
• Working with dough strip at a time, coat each strip with the olive oil and then the cheese mixture, pressing very gently.
• Twist each cheese covered dough strip and place onto prepared baking sheets.
• Sprinkle with the salt, if you wish.
• Bake until the breadsticks are golden brown, about 10 to 15 minutes.
• Transfer the warm breadsticks to a basket and serve.

CHEESE AND ROSEMARY BREADSTICKS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper.
• 3. In a food processor, chop the Parmesan, Gruyere, and rosemary together just until coarsely chopped. Set the cheese mixture aside.
• 4. Separate the dough strips. Using a pizza cutter or a large, sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with one dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with salt, if desired.
• 5. Bake until breadsticks are golden brown, about 10-15 minutes. Transfer warm breadsticks to a basket and serve. Serves: 24

ROSEMARY RYE GRISSINI (BREADSTICKS)

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.

ROSEMARY DILL BREADSTICKS

Steps:

• Combine 2 cups flour with water and yeast in a large bowl, stirring with a wooden spoon until smooth.
• Add oil, 2 tablespoons of the egg mixture (egg beaten with 2 tablespoons of water--reserve remainder for glaze), rosemary and dill, stirring with wooden spoon until combined.
• Stir in remaining flour 1/2 cup at a time until a soft dough is formed.
• Knead on a floured board until smooth and elastic, adding more flour as needed (8-10 minutes) and form into a large ball.
• Grease large bowl and add dough. Turn to coat all sides of dough. Cover with plastic wrap or towel and let rest for 30 minutes.
• Preheat oven to 400 degrees F.
• Grease baking sheet.
• Divide dough in half (you now have two balls of dough).
• Roll ball into one 18-inch long rope. Cut into 14 pieces. (28 total pieces).
• Roll each piece into a 12-inch rope. Twist two ropes together.
• Place each twisted rope (bread stick) on baking sheet and repeat with remaining dough to make a total of 14 bread sticks.
• Brush with reserved egg mixture and sprinkle with salt.
• Bake for 20-25 minutes or until bread sticks are golden.