Friday, October 28, 2011

Soft Onion Breadsticks

These breadsticks turned out great!  I made them to go along with spaghetti.  The flavor was great and they were nice a fluffy inside.  These don't take a lot of effort, just make them early enough to allow for rising time.  Here's what you'll need:

Soft Onion Breadsticks
*recipe slightly altered from Taste of Home
3/4 cup chopped onion
1 tablespoon olive oil
2 1/4 teaspoons active dry yeast
1/2 cup warm water (110 to 115 degrees)
1/2 cup warm milk (110 to 115 degrees)
1/4 cup butter, softened
1 tablespoon sugar
1 1/2 teaspoons salt
2 eggs
3 1/2 to 4 cups all-purpose flour
2 tablespoons cold water
2 tablespoons sesame seeds
1 tablespoon poppy seeds

In a skillet, saute onion in oil until tender, cool.
In a large mixing bowl, dissolve yeast in warm water.
Add the milk, 1 egg, butter, sugar, salt and 1 cup of the flour.
Beat on medium speed or whisk for 2 minutes.  Stir in onion and enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.  Let stand 10 minutes.  Turn onto a lightly floured surface; divide into 16 equal pieces.  
Shape each piece into an 8-10 inch rope.  Place 2 in. apart on greased baking sheets.  Cover and let rise for 15 minutes.  Preheat the oven to 350 degrees F.
Beat cold water and remaining egg; brush over breadsticks. 
Sprinkle half with sesame seeds and half with poppy seeds.  Bake, one pan at a time, at 350 degrees for 22-25 minutes or until golden brown.  Remove to wire racks.  
Enjoy!  Makes 16 breadsticks.  If cooking two pans at a time, place on middle two racks (arranged in the middle of the oven) and rotate halfway through cooking time (moving top pan to bottom and bottom pan to top shelf), and baking time may take longer.

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