Post by marlaoh on Sept 12, 2002 7:45:22 GMT -6
Spiral Breadsticks and Bread Knots
1 11-ounce package (8) refrigerated breadsticks
8 10- to 12-inch metal skewers or wooden chopsticks
2 teaspoons milk
1/2 teaspoon sesame seed, poppy seed, paprika, or lemon-pepper seasoning
1. Unwind dough to form strips. Cut 4 of the strips in half crosswise; tie into knots. Place on a greased baking sheet.
2. Cut remaining 4 dough strips in half lengthwise. Grease skewers or chopsticks. Roll one strip around each skewer or chopstick, stretching dough slightly and leaving about 1/4 inch of space between dough twists. Place on the greased baking sheet, tucking ends of dough under to secure.
3. Brush all rolls with milk; sprinkle with your choice of seed or seasoning.
4. Bake in a 325 degree F. oven for 15 to 20 minutes or until golden. Transfer to a wire rack. Serve warm. Makes 16 rolls.
Make Ahead Tip: Cool breadsticks completely and place in a moisture- and vaporproof freezer container. Freeze for up to 2 weeks. To reheat, wrap the frozen knots and breadsticks in foil and place in a 325 degree F. oven for 10 to 15 minutes or until warm.
1 11-ounce package (8) refrigerated breadsticks
8 10- to 12-inch metal skewers or wooden chopsticks
2 teaspoons milk
1/2 teaspoon sesame seed, poppy seed, paprika, or lemon-pepper seasoning
1. Unwind dough to form strips. Cut 4 of the strips in half crosswise; tie into knots. Place on a greased baking sheet.
2. Cut remaining 4 dough strips in half lengthwise. Grease skewers or chopsticks. Roll one strip around each skewer or chopstick, stretching dough slightly and leaving about 1/4 inch of space between dough twists. Place on the greased baking sheet, tucking ends of dough under to secure.
3. Brush all rolls with milk; sprinkle with your choice of seed or seasoning.
4. Bake in a 325 degree F. oven for 15 to 20 minutes or until golden. Transfer to a wire rack. Serve warm. Makes 16 rolls.
Make Ahead Tip: Cool breadsticks completely and place in a moisture- and vaporproof freezer container. Freeze for up to 2 weeks. To reheat, wrap the frozen knots and breadsticks in foil and place in a 325 degree F. oven for 10 to 15 minutes or until warm.