Sunday, February 8, 2009

Soft Onion Breadsticks, suggested by Stephanie

I'm making these but as sub rolls instead of breadsticks.

We have sweet italian sausage to put on them.


  • 3/4 cup chopped onion
  • 1 tablespoon vegetable oil
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm water (110 degrees F to 115 degrees F)
  • 1/2 cup warm milk (110 to 115 degrees F)
  • 1/4 cup butter, softened
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 2 eggs
  • 3 1/2 cups all-purpose flour
  • 2 tablespoons cold water
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds


  1. 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, 1 egg and 1 cup flour. Beat on medium speed for 2 minutes. Stir in onion and enough remaining flour to form a soft dough.
  2. 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.
  3. Punch dough down. Let stand for 10 minutes. Turn onto a lightly floured surface; divide into 32 pieces. Shape each piece into an 8-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise for 15 minutes.
  4. Beat cold water and remaining egg; brush over breadsticks. Sprinkle half with sesame seeds and half with poppy seeds. Bake at 350 degrees F for 16-22 minutes or until golden brown. Remove to wire racks.
Update: Well the bread was pretty awesome.I cooked the sausages this morning (on med-low, they take a long time) and then sauteed the onions in a little of the grease/olive oil from the sausages. The recipe has a typo and calls for 1 egg individually twice then an eggwash. I used one egg total and skipped the wash, bread flour instead of all purpose (needed an extra 1/2 cup) and only added the onions after kneading in the mixer. It took FOR. EVER. to rise because I wanted to leave it in the mixing bowl and the bowl was stuck on the mixer which is not as warm as, say, next to the oven or a heat vent. Plus my yeast was slightly old. Anyway, it still came out great. Yay.

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