Rosemary Dill Breadsticks
Infuse your table with the fragrant charm of homemade Rosemary Dill Breadsticks, a perfect blend of soft, chewy texture and aromatic herbs. This recipe elevates traditional breadsticks by incorporating finely chopped fresh rosemary and dill into the dough, creating an earthy, herbaceous flavor profile that's irresistible. Simple ingredients like olive oil and all-purpose flour come together with a short kneading process to form a delightfully tender dough. Baked to golden perfection in just 15 minutes, these breadsticks are an ideal accompaniment to soups, salads, or pasta dishes. For an added touch of richness, brush them with melted butter fresh out of the oven. With a short prep time and easy-to-follow steps, this recipe is a must-try for bakers of all levels seeking herbed breadstick perfection!
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Recipe Information
Ingredients
- 1 cup warm water
- 2.25 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 3 tablespoons olive oil
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 1.5 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 2 tablespoons unsalted butter (optional, for brushing)
Instructions
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-7 minutes until the mixture becomes frothy.
Add olive oil, 1 cup of flour, and salt to the yeast mixture. Stir until smooth.
Gradually add the remaining flour, 1/2 cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Add the chopped rosemary and dill, and knead for another minute to evenly distribute the herbs.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal portions.
Roll each portion into a thin rope, about 10-12 inches long, and place them on the prepared baking sheet, leaving space between each breadstick.
Bake in the preheated oven for 12-15 minutes, or until the breadsticks are golden brown and crisp.
If desired, brush the breadsticks with melted butter immediately after baking for extra flavor.
Allow to cool slightly and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1962 mg | 85% | |
| Total Carbohydrate | 252.9 g | 92% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 13.4 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 405 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
