Hello, all. I would like to introduce you to the best breadsticks EVER:
I've only ever posted one other recipe on this blog, so this is definitely something special. Here's where it starts:
Defrosting Rhodes Rolls in the fridge the night before. You need 22 per pan. I made 3 pans yesterday, so I defrosted 66 of them- pretty much an entire big bag.
And now, here's where the delicious begins:
Take your 22 balls of dough and roll them out and put them in the pan on top of all that butter and parmesan:
And now it is time for the most delicious part. I actually tried this 3 different ways on Sunday, but then never got to do my planned side by side taste because right after the last batch got out of the oven we had to get to my in-laws, and then not long after we got there Mim burned her fingers on the glass fireplace front (blisters on 4 of her fingers- it was so sad). Anyway, I'll tell you all about my variations so you can have a taste test of your own.
The way my mom does it and how I usually do it starts out with squeezy butter. Then you cover generously with more parmesan cheese (either the powdery stuff or fresh grated, it doesn't matter), feta, and just a sprinkle of Salad Supreme (sounds weird, but you should still do it). Here's how it looks once that's all done:
My method I made up the other day was the same, except instead of using squeezy butter, I melted real butter and put it in a spray bottle:
For the third variety, I used squeezy butter and real butter from the spray bottle (I know, I live on the wild side). Maybe it was overkill, but I had already squeezy buttered two of the pans, and I didn't want to waste the rest of the butter I had already melted.
Bake them at 350 degrees on a middle rack for about 15 minutes. They're still pretty soft at that point- if you like crustier breadsticks, you'd probably only need to add a couple minutes.
Take them out of the oven, let them cool down enough to pull apart, and have at it.
They really are the best ever.
***UPDATE 1/12/12***A few weeks ago for a baby shower I used home made roll dough instead of Rhodes for these (the Lion House roll recipe, if you're curious), and I have to say, I don't think it made a real difference. They were softer, but they still just tasted like butter and parm and feta (which is how it should be). And the softness wasn't necessarily desirable for a breadstick. From now on I'm just going to stick to Rhodes- so easy.