My kids are always hungry. I mean, like always. Four out of five are growing boys, with metabolisms like rabid chipmunks. That is to say, they eat, and eat, and EAT, and never become full or gain an extra ounce. If I’m not careful, my grocery bill can end up large enough to support a small country.
Meanwhile, I might as well affix a breadstick directly to my caboose. Because that is where it will end up.
Anyhoo, whenever I find a recipe I can double or triple and stash in the freezer, I am one happy lady. This one is easy, and whips up in no time for after school snacks or movie night.
- 1 cup warm water
- 4 tablespoons softened butter
- 2¼ teaspoons active dry yeast
- 3 cups unbleached bread flour
- 2 teaspoons salt
- 2 tablespoons sugar
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons parmesan cheese
- Combine water, butter and yeast in a mixer. Let sit for a minute to proof.
- In a separate bowl, mix flour, salt, sugar, italian seasoning and garlic powder.
- Turn mixer on low speed and gradually add flour mixture to yeast mixture.
- When thoroughly combined, switch to dough hook and mix on low speed for 5 minutes.
- Place dough in greased bowl. Cover and let rise for 40-60 minutes.
- Turn onto floured surface and divide in half. Cut each half into 12 pieces, and roll each piece into 4-6" ropes.
- Place on greased baking sheet spaced 2" apart. Cover and let rise 15-20 minutes.
- Bake at 350 F for 15 minutes. Do not overbake, or they will become dry.
- Brush with melted butter and sprinkle with parmesan cheese.
- FOR FREEZING:
- Flash freeze uncooked dough, then transfer to freezer bag.
- When you're ready to use, place frozen dough on greased baking sheet and allow to thaw for 60-90 minutes. Bake as usual.