Friday, September 4, 2009

Buttery Breadsticks

These are officially going to be my new "go to" recipe for breadsticks. A few months ago, we were having dinner at a friend's house and she served the most amazing, soft, flavorful breadsticks. I asked her for the recipe and she said they were made from Rhodes rolls. We moved before I got the recipe and so I looked for a similar recipe online and found it. These seriously are SO delicious. I'm usually more of a fan of homemade breads--but these don't taste like they're made from frozen rolls. They are soft and buttery and have just the perfect amount of parmesan. I can't wait to make them again--especially because they were so EASY!

Buttery Breadsticks from

24 Rhodes rolls, thawed but still cold
1/2 C butter or margarine
1/2 C parmesan cheese
Garlic salt or McCormick Schilling Salad Supreme


Pour melted butter on an 11x17-inch baking sheet. Roll each roll to about 6-inches and then roll in butter until completely coated. Place cheese in seperate bowl and roll buttered breadstick in cheese. Place breadsticks on baking sheet in 2 vertical rows of twelve each. Sprinkle with garlic salt or Salad Supreme, if desired. Cover with plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees F for 20 minutes or until golden brown.

24 Servings (one roll):    Calories: 133   Carbs: 2   Fat: 14   Protein: 19


Barbara Bakes said...

They sound easy and delicious!

Melody said...

Thank goodness for Rhodes bread. They save so much time! This looks delicious.