Rosemary Breadsticks

Rosemary Breadsticks or Grissini are the Italian style of long, thin, crunchy breadsticks. Perfect to accompany an anti pasta platter, these homemade breadsticks are full of flavor and crunch.

Turning on your oven and baking bread on a hot, summer day may not be the first thing that comes to your mind this August, but we hope this list of breads made with all of Summer’s Bounty will inspire you to do so in spite of the heat. Make these breadsticks that only take 15 minutes to bake and you won’t even notice the slight rise in temperature in your kitchen.

I often purchase packages of grissini– long, thin, crunchy, Italian style breadsticks– for my sons and thought it would be fun to show them how to make something similar right in our own kitchen.

Well…I’d like to report that my let’s-have-time-together-baking idea went off without a hitch, but no. Reality struck instead. My younger son, who nearly always perks up when we bake, had absolutely no interest today. And my older son, who usually runs the other way when ingredients come out of the pantry… still ran the other way.

So it was just me.

I quickly cut fresh rosemary from our small herb garden of container pots on the deck, measured all the ingredients out and added them to the stand mixer, let the mixer do all of the work and a smooth round of dough appeared without much effort and very little time.

The dough rested while we left the house on one errand. When we returned it took 5 minutes for me to roll it out, cut the dough into slices and form the breadsticks. Another hour of rising time with a second outing meant that these breadsticks were created with very little hands-on time and hardly any moments taken away from the morning with my boys.

The recipe is from King Arthur Flour’s website: Crunchy Breadsticks- Grissini . I added rosemary since my container pots are overflowing right now; any combination of herbs, seeds, or cheese would be lovely too and there is nothing wrong with simply plain, unadorned breadsticks. Wrap with prosciutto or serve with olive oil and balsamic vinegar.