Rosemary Dill Breadsticks Recipes

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ROSEMARY BREADSTICKS



Rosemary Breadsticks image

These crisp breadsticks make a dramatic centerpiece.

Provided by Martha Stewart

Yield Makes 35 to 40

Number Of Ingredients 9

1 1/4 cup plus 2 tablespoons warm water (about 110 degrees)
3 1/2 teaspoons active dry yeast
1 teaspoon barley malt (available at health food stores)
3 tablespoons olive oil, plus more for brushing
3 3/4 cups bread flour
1 1/2 teaspoons salt
1 tablespoon plus 1 teaspoon vegetable shortening
3 tablespoons chopped fresh rosemary
1/2 cup freshly grated Parmesan

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.

ROSEMARY DILL BREADSTICKS



Rosemary Dill Breadsticks image

A delicious way to use fresh dill and rosemary from the garden. We like these breadsticks with vegetable soup or chicken salad. Recipe source: Bon Appetit (Septermber 1986)

Provided by ellie_

Categories     Yeast Breads

Time 1h10m

Yield 14 bread sticks

Number Of Ingredients 9

4 cups flour
1 1/3 cups warm water
1 (1/4 ounce) envelope dry yeast
2 tablespoons olive oil
1 egg, beaten with
2 tablespoons water
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh dill
kosher salt

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.

ALMOST-FAMOUS ROSEMARY BREAD



Almost-Famous Rosemary Bread image

Provided by Food Network Kitchen

Time 4h

Yield 4 small loaves

Number Of Ingredients 7

1 1/4-ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt Freshly ground pepper

Steps:

  • Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
  • Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
  • Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
  • Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
  • Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
  • Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

CHEESE AND ROSEMARY BREADSTICKS



Cheese and Rosemary Breadsticks image

Provided by Giada De Laurentiis

Categories     dessert

Time 32m

Yield 2 dozen

Number Of Ingredients 5

1/4 cup grated Parmesan
1/3 cup grated Gruyere
1 teaspoon chopped fresh rosemary leaves
1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury)
Finely ground sea salt, optional

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.

BEST EVER BREADSTICKS



Best Ever Breadsticks image

Present these delicious breadsticks alongside an Italian favorite like lasagna or spaghetti. They're an attractive and edible addition to the table setting! -Carol Wolfer, Lebanon, Oregon

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

3 to 3-1/4 cups all-purpose flour
1 package (1/4 ounce) quick-rise yeast
1 tablespoon sugar
1 teaspoon salt
3/4 cup whole milk
1/4 cup plus 1 tablespoon water, divided
1 tablespoon butter
1 large egg white
Coarse salt

Steps:

  • Combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk, 1/4 cup water and butter to 120°-130°. Add to dry ingredients; beat on medium speed just until moistened. Stir in enough remaining flour to form a stiff dough., Turn dough onto a lightly 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 30 minutes., Punch down dough. Pinch off golf ball-sized pieces. On a lightly floured surface, shape each into a 6-in. rope. Place on greased baking sheets 1 in. apart. Cover and let rise for 15 minutes., Preheat oven to 400°. Beat egg white and remaining water; brush over breadsticks. Sprinkle with coarse salt. Bake until golden, about 10 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 69 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 108mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ROSEMARY-GARLIC BREADSTICKS



Rosemary-Garlic Breadsticks image

Easy to make and the flavour can't be beat. Enjoy with your next Italian-inspired meal, and not just. Prep time does not include rising time.

Provided by evelynathens

Categories     Yeast Breads

Time 35m

Yield 16 breadsticks

Number Of Ingredients 10

1 teaspoon sugar
1 1/2 teaspoons active dry yeast
1 1/4 cups water, warm
1 tablespoon olive oil
1 1/2 teaspoons salt
3 1/4 cups white bread flour
1 tablespoon garlic, minced
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
2 tablespoons parmesan cheese, grated

Steps:

  • Dissolve sugar in warm water in large bowl; sprinkle in yeast; let stand 10 minutes, then stir well.
  • Stir in oil, salt, and 3 cups flour; beat with wooden spoon or electric mixer until smooth and elastic; if necessary, add more flour to make a soft dough which leaves sides of bowl; turn out onto floured board; gather up into a ball.
  • Knead dough, adding more flour as necessary until smooth and no longer sticky (8-10 minutes); place in lightly greased bowl; turn dough to grease top; cover with greased waxed paper and tea towel; let rise in warm place until doubled (approximately 45-60 minutes); punch down dough and turn out onto lightly floured board; let rest for 10 minutes; roll out dough to 16" x 8" rectangle; combine topping ingredients; spread mixture evenly over surface; cut dough into 16, 1-inch strips; pick up each strip by ends and twist in opposing directions; place on greased baking sheet.
  • Preheat oven to 425F and set rack in middle of oven.
  • Bake for 13-15 minutes, or until golden.

Nutrition Facts : Calories 113.1, Fat 2.1, SaturatedFat 0.4, Cholesterol 0.6, Sodium 228.8, Carbohydrate 20, Fiber 0.8, Sugar 0.3, Protein 3

ROSEMARY BREADSTICK TWISTS



Rosemary Breadstick Twists image

These are especially good served with pasta or soup. Other spices can be substituted for the rosemary, like basil or dill.

Provided by afghanmom

Categories     Breads

Time 40m

Yield 12 breadsticks

Number Of Ingredients 8

1/3 cup butter
2 1/4 cups all-purpose flour
2 tablespoons parmesan cheese, freshly grated
1 tablespoon sugar
3 1/2 teaspoons baking powder
1 cup milk
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon fresh garlic, finely chopped

Steps:

  • Heat oven to 400'.
  • In 13X9-inch bakng pan, melt butter in oven (3 to 5 minutes).
  • Meanwhile, in medium bowl, stir together all remaining ingredients except milk, rosemary and garlic.
  • Stir in milk just until moistened.
  • Turn dough onto lightly floured surface; knead until smooth.
  • Roll dough into 12X6- inch rectangle; cut into 12 (1-inch) strips.
  • Stir rosemary and garlic into melted butter.
  • Twist each strip of dough 6 times; dip in herbed butter mixture; place in same pan.
  • Bake for 20 to 25 minutes or until lightly browned.

Nutrition Facts : Calories 152.3, Fat 6.3, SaturatedFat 3.9, Cholesterol 17.1, Sodium 174.1, Carbohydrate 20.4, Fiber 0.7, Sugar 1.1, Protein 3.5

CRUSTY BREADSTICKS WITH ROSEMARY



Crusty Breadsticks with Rosemary image

Categories     Bread     Mixer     Bake     Thanksgiving     Rosemary     Bon Appétit

Yield Makes 12 Breadsticks

Number Of Ingredients 12

1 3/4 cups warm water (105°F to 115°F)
1 envelope dry yeast
Pinch of sugar
1 tablespoon salt
1 tablespoon (generous) chopped fresh rosemary or 1 teaspoon dried
4 cups (or more) bread flour
2 tablespoons cold milk
2 tablespoons extra-virgin olive oil
Cornmeal
12 fresh rosemary sprigs
1 egg, beaten to blend (glaze)
Coarse salt (optional)

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.)

BREADSTICKS



Breadsticks image

These taste soooo close to Olive Garden® breadsticks! So delicious! Goes well with pizza, pasta, and soup!

Provided by Kandilynn

Categories     Bread     Yeast Bread Recipes

Time 1h35m

Yield 18

Number Of Ingredients 10

¼ cup white sugar, divided
1 (.25 ounce) package active dry yeast
1 cup warm water, divided
2 ¼ cups all-purpose flour, or more if needed
3 tablespoons vegetable oil
1 egg
½ teaspoon salt
½ cup butter, melted
½ teaspoon garlic salt
¼ cup Parmesan cheese

Steps:

  • Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.
  • Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.
  • Grease a baking sheet.
  • Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.
  • Bake in the preheated oven until golden brown, 10 to 12 minutes.
  • Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 14.9 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 173 mg, Sugar 2.9 g

RICH ROSEMARY BREADSTICKS



Rich Rosemary Breadsticks image

Provided by Molly O'Neill

Categories     appetizer, side dish

Time 8h

Yield Sixty-five to 70 breadsticks

Number Of Ingredients 9

1 cups very warm water (about 110 degrees)
1 package active dry yeast
1/4 teaspoon sugar
2 tablespoons extra-virgin olive oil, plus more for oiling the bowl, the baking sheets and the breadsticks
1 tablespoon salt
4 1/4 to 4 1/2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1 tablespoon minced flat-leaf parsley
1/4 teaspoon freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 53 milligrams, Sugar 0 grams

DELICIOUS ROSEMARY BREAD



Delicious Rosemary Bread image

This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil.

Provided by GOVEGGIE

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 16

Number Of Ingredients 10

1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2 tablespoons butter, softened
2 tablespoons rosemary
1 teaspoon Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 egg, beaten

Steps:

  • Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
  • Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
  • Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 31.2 calories, Carbohydrate 1.3 g, Cholesterol 15.4 mg, Fat 2.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 160.4 mg, Sugar 0.8 g

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From myrecipes.com


CAULIFLOWER ROSEMARY BREADSTICKS - DIVALICIOUS RECIPES
2018-09-06 Grate the cauliflower or place in a food processor to make cauliflower rice. Place a bowl and add 2 tablespoons of water. Microwave for 3 minutes. Remove and allow to cool enough to handle. Preheat the oven to 200C/400F degrees. Add the rosemary, garlic powder, mozzarella, salt, pepper and egg to the cauliflower rice. Stir well until combined.
From divaliciousrecipes.com


ROSEMARY BREADSTICK TWISTS RECIPE | LAND O’LAKES
STEP 1. Heat oven to 400°F. Melt butter in 13x9-inch baking pan in oven. STEP 2. Combine flour, cheese, sugar and baking powder in bowl. Stir in milk just until moistened.
From landolakes.com


KETO ROSEMARY DILL SALMON - KETO SIZE ME
2020-10-21 For Salmon. Preheat oven to 350. Place salmon filets on a baking sheet. Lightly rub 1/4 tsp of rosemary garlic seasoning on the skin side. Flip salmon and spread 1/4 tsp of rosemary garlic on the other side. Cook skin side down.
From ketosizeme.com


DILL AND ROSEMARY COMPOUND BUTTER FOR FISH | MY CRAZY GOOD LIFE
2022-01-24 Prep your herbs: Dice your herbs and set aside. Mix it up: Add your chopped dill and rosemary to the soft butter. Use a fork to stir the butter and herbs together. Scoop: Using a spoon or scoop, roll the herb butter into 1 tablespoon balls and place into mini muffin tins or onto a plate that will fit into your freezer.
From mycrazygoodlife.com


GRISSINI (BREADSTICKS) RECIPE - LOS ANGELES TIMES
2008-12-10 Heat a few cups of olive oil with basil, parsley or lemon peel to infuse the oil, then strain it into a bottle and tie with a ribbon. 12. Make a batch of …
From latimes.com


DILL & GARLIC BREADSTICKS - WICKEDSTEPMONSTER
2020-10-04 In a separate bowl mix the hot water and milk. The mixture should be warm, so if it isn’t, put it in the microwave for 30-45 seconds. Add the yeast and 1 Tbsp. of sugar. Stir until the yeast has dissolved and is beginning to bubble. In a …
From wickedstepmonster.com


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