Light and Buttery Breadsticks

I am a carb addict! Just thinking about a low/no carb diet sets me into a panic. It's liable to send me straight into the kitchen to make some hot, fresh, bread or these buttery, soft bread sticks. Found on Pinterest and here these bread sticks were the perfect companion to the lasagna soup and a fresh green salad.

From first glance I thought they might be nice and dense like my favorite ones from Pizza Factory. Although they were not, they were totally delicious. Soft, moist, buttery and loved, loved, loved the dill!
My husband said they were his new favorite (although he tends to say that about every new roll recipe...Until the next one comes along and then he has a new favorite.)

A perfect side of any Italian dish, soup, or a nice dinner salad.

Another plus, I froze the leftovers and they reheated  beautifully in the microwave.

Light and Buttery Bread sticks

*Plan ahead. You need to let the scalded milk cool*

1/2 c. Warm water

1 1/2 Tbls. Yeast

1 Tbls. Sugar

3/4 c. Milk (scalded and cooled)

1 1/2 Tbls. Sugar

1 1/2 tsp. Salt

1 Egg (beaten)

2 1/2 c. Flour

Mix water, yeast and 1 Tbls. sugar together and let yeast dissolve and rise. Mix milk, sugar, salt, egg and flour with the yeast mixture. Mix well and let stand for 15 minutes. Roll on floured board in a rectangular shape. Cut into 1" strips (short end of rectangle) fold in half and twist. Place in greased 9 x 13" pan. Brush with 1/2 of the following mixture and let raise.

1 cube melted butter

1 tsp. dill weed

1/4 tsp. garlic salt

Bake at 350 degrees for 15-20 minutes. Brush on remaining butter mixture and sprinkle with Parmesan cheese. Enjoy!

Recipe Source : Erica the Cooking Queen via Pinterest