Shortcut Breadsticks

Soft, golden breadsticks with a hint of millet and sesame, easy to make and perfect for dipping or serving alongside any meal

Total Time:

Yield:

24 breadsicks

1 cup milk

½ cup water

¼ cup butter, cut up

2¼ to 2½ cups all-purpose flour, divided

¾ cup whole wheat flour

3 tablespoons granulated sugar

3 tablespoons millet

2 packages active dry yeast

1 teaspoon salt

Nonstick cooking spray

1 tablespoon olive oil

Coarse salt, for sprinkling

Freshly ground black pepper, for sprinkling

Sesame seeds, for sprinkling

In a small saucepan, heat milk, water and butter over medium-low heat until mixture is warm and butter is almost melted. Remove from heat.
In a large mixing bowl, combine ¾ cup of the all-purpose flour, the whole wheat flour, sugar, millet, yeast and salt. Gradually stir in milk mixture, beating with an electric mixer on medium speed for 2 minutes. Add ½ cup all-purpose flour; beat another 2 minutes, scraping bowl occasionally. Stir in 1 to 1¼ cups additional flour to make a soft dough.
Turn dough out onto a floured surface. Knead 5 minutes. Place dough in a large, lightly greased bowl and cover loosely with plastic wrap. Place bowl in a Dutch oven filled with 2½ inches of hot water. Let dough rise for 15 minutes.
Spray a large baking sheet with nonstick cooking spray; set aside. Turn dough onto a floured surface and divide into 24 equal pieces. Shape into sticks about ½-inch thick. Place sticks on prepared baking sheet. Cover and let rise for 15 minutes.
Meanwhile, preheat oven to 425ºF. Brush breadsticks with olive oil, then sprinkle with coarse salt, pepper and sesame seeds. Bake for 10 to 12 minutes or until golden.

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