Soft bread sticks from frozen dinner roll dough. These are similar to what many restaurants serve.
- 2 (8 ounce) packages refrigerated dinner roll dough
- 1/4 cup margarine, melted
- 1 tablespoon garlic salt
- 1/4 cup grated Parmesan cheese
- 1Lightly grease one large baking sheet.
- 2Divide each roll in half. Roll dough between hands to make a 4-inch long stick. Place sticks on the prepared baking sheet. Brush lightly with egg white or melted butter or margarine. Sprinkle with garlic salt. Sprinkle with parmesan cheese or sesame seeds. Cover and allow to rise until doubled in size, about 30 minutes.
- 3Bake in a preheated 350 degrees F (175 degrees C) oven for 12 minutes or until golden brown. Do not overbake as these burn easily on the bottom.
Delicious with any soup or salad... and great toasted the next day!
This bread demands a delicate, tricky process that will give you a uniquely delicious result. Starter is made from salt, cornmeal and sugar in milk, which can easily take a full day before the breadmaking commences.
A wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.
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This was given to me by a friend who also uses a bread machine.
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Old fashioned New England flavor using a bread machine! You can mix the bread in the machine then bake it in the regular oven using your favorite pans, I do.
A white bread recipe without a strong yeast flavor. Proofing the yeast first eliminates some of the yeast taste from the final product.
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