These breadsticks are full of flavor and very easy to make.
1 tablespoon fennel seed
1/4 cup Land O Lakes® Butter
1 medium (1 cup) onion, finely chopped
1 (1/4-ounce) package active dry yeast
1 1/4 cups warm water (105 to 115°F)
1 tablespoon sugar
to 3 1/4 cups all-purpose flour
1 teaspoon salt
Coarsely ground pepper
Cook fennel seed in 10-inch skillet over medium heat 3-4 minutes or until toasted; set aside.
Melt butter in same skillet until sizzling; add onion. Cook over medium heat, stirring occasionally, 8-10 minutes or until onion is softened. Cool slightly.
Dissolve yeast in 1 1/4 cups warm water in bowl; stir in sugar. Let stand 5 minutes. Stir in 1 cup flour and 1 teaspoon salt until smooth. Add onion mixture, fennel seed and enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead 5 minutes or until smooth and elastic. (Dough will be soft and slightly sticky.) Place into greased bowl; turn greased-side up. Cover; let rise in warm place 1 hour or until double in size. (Dough is ready if indentation remains when touched.) Punch down dough; divide in half. Let stand 10 minutes.
Heat oven to 400°F.
Divide each half of dough into 12 equal pieces. With lightly floured hands, on lightly floured surface, form each piece of dough into 12-inch rope. Place onto greased baking sheets. Brush each breadstick with water; sprinkle with coarse salt and pepper. Bake 12-16 minutes or until lightly browned. Serve warm.
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