Serves: 24
Total Calories: 53
1. In large bowl, dissolve yeast in 2/3 cup warm water (105 to 115°F.). Add 1 cup flour, sugar, garlic salt and shortening blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 1 to 1 1/4 cups flour to form a soft dough.
2. Place dough in greased bowl cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 30 to 40 minutes.
3. Grease 15x10x1-inch baking pan. On lightly floured surface, knead dough about 10 times or until no longer sticky. Roll into 15x10-inch rectangle place in greased pan. Starting with 10-inch side, cut dough into 12 strips. Cut strips in half crosswise forming 24 sticks.
4. In small bowl, combine 1 tablespoon water and egg white beat slightly. Brush over sticks. Sprinkle with sesame seed. Cover let rise in warm place, 15 to 20 minutes.
5. Heat oven to 375°F. Uncover dough. Bake 18 to 22 minutes or until golden brown. Immediately remove from pan cool on wire rack for 5 minutes. Serve warm.
Tip: For softer breadsticks, dough can be baked in greased 13x9-inch pan. Cut into 20 breadsticks
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Breadstick * Calories: 70 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 80 mg 3% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat
This Italian Breadsticks recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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