Pizza Factory Breadsticks

Can you say incredible? I used skewers instead of dowels, and they worked perfectly. The trick is to wind the dough very loosely around the skewer. It makes for a huge, fluffy, yummy breadstick. I made a few with half the amount of dough for more normal sized breadsticks, and they were good - but not near as wonderful as the larger ones. Mmm, mmm, mmm!

Pizza Factory Breadsticks

Source: Adapted from Purple Chocolate Home

Ingredients:
1 T. yeast
2 T. sugar
1 1/2 C. warm water
1 T. oil
1 tsp. salt
3 1/2 C. flour

3/4 C. melted butter - divided
3/8 tsp. granulated garlic
1/2 tsp. dried rosemary leaves
1/4 tsp. Season All
1 T. Parmesan cheese

8 - 12 inch skewers

Directions:
Mix the yeast, sugar and water and let sit for a couple of minutes to dissolve the yeast. Add the oil, salt and flour and knead by hand or with your mixer with a dough hook for about 5 minutes.

Cover and let rise until double. Divide dough into 8 equal parts.

Preheat oven to 375. Roll the dough into about an 16-18 inch long "snake". Wrap the dough around the skewer loosely. Secure the dough at the top and bottom.

Hang between the edges of a 9x13 inch cake pan with all of the dough inside the pan. Let them rise until doubled. Brush with 1/4 C. melted butter.  Bake at 375 for about 15- 20 minutes or until just golden.

Meanwhile mix the remaining 1/2 C. melted butter, seasonings and parmesan cheese. When the breadsticks come out of the oven, brush them with the seasoned melted butter mixture.

Enjoy your warm and delicious goodness!