I make garlic breadsticks pretty often, they are so simple to make and are a great addition to Italian dinners like lasagna, rigatoni and spaghetti. They also make the best snack dipped in marinara sauce or parmesan ranch dressing.

Ingredients for Homemade Breadsticks Recipe

• Warm Water – 95 – 100°
• Instant or Active Dry Yeast
• Sugar
• Olive Oil
• All Purpose Flour or Bread Flour
• Kosher Salt
• Butter
• Minced Garlic
• Parmesan Cheese 

How to Make Homemade Breadsticks

1. Pour warm water into a large mixing bowl and add in yeast, sugar and oil. Stir together. I like Red Star Yeast Platinum for making bread. It is instant yeast but dry active yeast will also work just fine. 
2. Add 2 cups of flour and salt. Use a dough hook attachment to mix on low until ingredients come together. Knead for 3- 5 minutes until dough pulls away from the sides of the bowl, adding additional flour as needed 1/4 cup at a time.

3. Grease a large bowl and add breadstick dough, turning to coat. Cover bowl with plastic wrap and set in a warm, draft- free place for about 1 hour and let the dough rise until doubled in size. 
4. Punch down dough and divide in half and then each half into 4 pieces, creating 8 equal pieces. Flatten each piece into a rectangle and then roll up from the long side. Press the seams together and place onto a greased or parchment paper lined baking sheet. 
5. Loosely cover with plastic wrap or a damp towel and set aside to rise 30 minutes.
6. Preheat oven to 375°. 
7. Prepare the garlic butter by melting butter with grated garlic cloves, cook over low heat for 2-3 minutes. 

8. Bake breadsticks for 15- 17 minutes until golden brown.

9. Remove from oven and brush breadsticks with additional garlic butter and sprinkle with parmesan cheese if desired.

Recipe Notes

• Storage: Place leftover breadsticks in an airtight container at room temperature for 1- 2 days or in the refrigerator for up to 5 days. Place in a freezer bag and freeze up to 3 months.
• Reheat: Cook breadsticks at 300° for about 5-8 minutes on a baking sheet or wrapped in aluminum foil.
• Shaping: You can roll the dough out after the first rise into a rectangle. Use a pizza cutter to cut into 1 1/2 inch strips and cover for second rise before baking. This method will produce Pizza Hut breadsticks. 

If you are looking for a copycat Olive Garden breadsticks recipe, this is our favorite and they are great along with Sausage Potato Soup that tastes just like Zuppa Toscana.

Add these delicious breadsticks to your menu this week. You will love how simple the dough is to work with and they are always a great compliment to any pasta dinner, soup or pizza night.

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Breadsticks

Delicious garlic butter breadsticks made from scratch. A simple recipe to serve with any pasta dinner.

Course Breads

Cuisine American

Keyword easy breadsticks, garlic breadsticks, homemade breadsticks, Olive Garden breadsticks

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Additional Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 8 breadsticks

Calories 439kcal

Author Milisa

Ingredients

• 1 cup warm water 95 – 100°
• 1 package Red Star Platinum Yeast 2 1/4 teaspoons or active dry yeast
• 1 tablespoons sugar
• 1 tablespoons olive oil plus more for greasing the bowl
• 2 1/2- 3 cups all purpose flour
• 1 teaspoon kosher salt

for the garlic butter:

• ½ cup butter melted
• 2 garlic cloves grated or finely minced
• 1 tablespoon parmesan cheese grated

Instructions

• Pour warm water into a large mixing bowl and add in yeast, sugar and oil. Stir together. I like Red Star Yeast Platinum for making bread. It is instant yeast but dry active yeast will also work just fine.
• Add 2 cups of flour and salt. Use a dough hook attachment to mix on low until ingredients come together. Knead for 3- 5 minutes until dough pulls away from the sides of the bowl, adding additional flour as needed 1/4 cup at a time.
• Grease a large bowl and add breadstick dough, turning to coat. Cover bowl with plastic wrap and set in a warm, draft- free place for about 1 hour and let the dough rise until doubled in size.
• Punch down dough and divide in half and then each half into 4 pieces, creating 8 equal pieces. Flatten each piece into a rectangle and then roll up from the long side. Press the seams together and place onto a greased or parchment paper lined baking sheet.
• Loosely cover with plastic wrap or a damp towel and set aside to rise 30 minutes.
• Preheat oven to 375°.
• Prepare the garlic butter by melting butter with grated garlic cloves, cook over low heat for 2-3 minutes.
• Bake breadsticks for 15- 17 minutes until golden brown.
• Remove from oven and brush breadsticks with additional garlic butter and sprinkle with parmesan cheese if desired.

Notes

Storage: Place leftover breadsticks in an airtight container at room temperature for 1- 2 days or in the refrigerator for up to 5 days. Place in a freezer bag and freeze up to 3 months.

Reheat: Cook breadsticks at 300° for about 5-8 minutes on a baking sheet or wrapped in aluminum foil.

Shaping: You can roll the dough out after the first rise into a rectangle. Use a pizza cutter to cut into 1 1/2 inch strips and cover for second rise before baking. This method will produce Pizza Hut breadsticks. 

Nutrition

Serving: 1g | Calories: 439kcal | Carbohydrates: 67g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 395mg | Potassium: 99mg | Fiber: 2g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 4mg

The post Breadsticks appeared first on Miss in the Kitchen.

Is there anything better than a loaf of homemade bread right from the oven? My mom kept telling me that I absolutely had to stop everything I had to do and make this easy bread. As soon as I had replenished my yeast supply, I obliged and of course she was right, it is so delicious!

Even if you are a bread baking novice, this easy bread recipe is practically guaranteed to turn out wonderfully. I think it’s the amount of yeast that makes it so easy to work with, it does use a bit more yeast than I usually bake with but I promised mom that I would follow the recipe without changing it.

Ingredients for Amish White Bread

• All purpose flour
• Sugar
• Salt
• Water
• Instant Yeast or Active Dry Yeast – Red Star Yeast Platinum is my favorite
• Vegetable Oil

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How to Make Amish White Bread

• Add warm water (about 100°) to a bowl with sugar and yeast, mix well.
• Mix in vegetable oil and add 4 cups of flour and kosher salt. Stir until mixture comes together. Add more flour 1/2 cup at a time until dough forms a ball and comes away from the bowl.
• Pour onto a floured surface and knead for 3- 5 minutes, adding more flour as needed. Dough will be soft but should no longer be sticky. I like to use a dough whisk for mixing dough, it makes it so easy!

• Grease a bowl and place dough in bowl, turning to coat both sides. Cover with plastic wrap and set aside in a draft free place to rise for one hour or until doubled in size.
• Punch dough down and divide in half.
• Grease 2 loaf pans. Form dough into loaf shapes and place in pans. Cover with a tea towel and allow to rise 30 minutes or until dough has risen just above the top of the pan.
• Bake for 35- 40 minutes until internal temperature of dough reaches 190° with a digital thermometer.
• Remove from oven and cool in pans for 5 minutes.
• Remove to a wire rack to cool completely.
• Slice and serve while warm or at room temperature.

How to Store Homemade Bread

Wrap completely cooled loaf in plastic wrap. Store at room temperature up to 3 days. Can be refrigerated for up to 7 days.

To freeze, wrap in several layers of plastic wrap and a layer of foil or place in a zip top freezer bag. Freeze up to 3 months. Thaw at room temperature.

You might also like this Wheat Bread Recipe that uses half wheat flour and half white flour for a light and fluffy sandwich bread.

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Amish White Bread

Amish White Bread is one of the easiest and most delicious homemade bread recipes to make in your own kitchen!

Course Breads

Cuisine American

Keyword easy bread recipe, homemade bread, sandwich bread, white bread

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Additional Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 2 loaves

Calories 668kcal

Author Milisa

Ingredients

• 2 cups warm water 98- 100°
• 3 packages Red Star Yeast Platinum 1 1/2 tablespoons active dry yeast
• 1 ½ teaspoons kosher salt
• ⅔ cup sugar
• ¼ cup vegetable oil
• 5 ½ - 6 cups all purpose flour

Instructions

• Add warm water, sugar and yeast to a large bowl and stir to combine.
• Mix in vegetable oil and add 4 cups of flour with kosher salt. Mix until dough comes together. Add more flour 1/2 cup at a time until a dough ball forms and pulls away from the sides of the bowl. 
• Pour onto a floured surface and knead for 3- 5 minutes, adding more flour as needed. Dough will be soft but not sticky.
• Grease a bowl and place dough in bowl, turning to coat both sides. Cover with plastic wrap and set aside in a draft free place to rise for one hour or until doubled in size. 
• Punch dough down and divide in half. 
• Grease 2 loaf pans.
• Form dough into loaf shapes and place in pans. Cover with a tea towel and allow to rise 30 minutes or until dough has risen just above the top of the pan.
• Preheat oven to 350°. 
• Bake for 35- 40 minutes until internal temperature of dough reaches 190° with a digital thermometer. 
• Remove from oven and cool in pans for 5 minutes. Remove to a wire rack to cool completely. 
• Slice and serve while warm or at room temperature. 

Notes

Wrap cooled loaf in plastic wrap and store at room temperature up to 3 days. Can be refrigerated up to 7 days.

To freeze loaves, wrap in 2 layers of plastic wrap and one layer of foil. Freeze up to 3 months. Thaw at room temperature.

Recipe from All Recipes

Nutrition

Serving: 1g | Calories: 668kcal | Carbohydrates: 137g | Protein: 18g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 137mg | Fiber: 5g | Sugar: 6g

The post Amish White Bread appeared first on Miss in the Kitchen.

Focaccia bread is one of the easiest yeast breads you can make and it’s so flavorful and delicious. Customize it with your favorite herbs and spices and serve it with any meal. Honestly, it’s so delicious that my family will make a meal out of just the bread!

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How to Make Rosemary Focaccia Bread:

• Place warm water, yeast and sugar in a mixing bowl and set aside for 5 minutes or until yeast starts to bubble. 
• Add olive oil, 3 cups of flour and salt to the bowl and mix with the dough hook at low speed until combined. 
• Mix in additional flour 1/2 cup at a time until dough comes together and pulls away from the sides of the bowl. 
• Knead dough 4-5  minutes. 
• Allow dough to rest five minutes. 

• Sprinkle flour over a large cutting board or clean surface and roll out to about 1/2 inch thick rectangle. 

• Use your fingertip or the round end of a wooden spoon to poke indentions in the dough, all over. 

• Mix olive oil with minced garlic. 

• Brush olive oil over dough. 

• Finely chop fresh rosemary. 

• Sprinkle dough with fresh rosemary, coarse salt, pepper and red pepper flakes. 

• Bake for about 20 minutes or until bread is golden brown. 
• Remove from oven and serve immediately with olive oil or at room temperature. 

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Recipe Tips and Variations:

If you are new to baking with yeast, my best advice is just start baking. It won’t take long to get the hang of it. 

Make sure your yeast is not expired. This was my number one reason for my bread failing when I first started baking with yeast. I would procrastinate trying a recipe until my yeast expired and then it would fail. 

I highly recommend using Red Star Yeast. Quick Rising yeast works best for this recipe. I have an ongoing relationship with Red Star Yeast for recipe development, but this is not a sponsored post.

Use your favorite spices for focaccia bread. Italian Seasoning Blends work well, basil, thyme or herbs de Provence are my favorites. Caramelized onions or cherry tomatoes are also great additions. Add a sprinkling of finely grated Parmesan. 

If you don’t have a stand mixer, mix the dough up in a bowl with a dough whisk or wooden spoon.  Place on a flour surface and knead by hand for 3- 5 minutes or until dough is no longer sticky. 

One of my favorite things about baking focaccia bread is it is a rustic presentation and shaping is super easy. There isn’t a long rise period and the texture and taste are just amazing. It’s a great bread for beginning bakers. Another quick and easy homemade bread is Beer Bread and you don’t even need yeast!

Pair focaccia bread with these simple Baked Tomatoes for a light lunch or appetizer before dinner. 

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Focaccia bread is a great addition to your favorite charcuterie boards or enjoy it with wine and cheese for a date night in. 

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Rosemary Focaccia Bread

Rosemary Focaccia Bread is so simple to make at home! It comes together in less than an hour and bakes up into a light and fluffy bread to add to any dinner. Once you try this recipe, you will be making it again and again!

Course Breads

Cuisine American

Keyword Focaccia bread, Italian bread, quick Focaccia, quick yeast bread

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Additional Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 827kcal

Author Milisa

Ingredients

• 1 ½ cups warm water - about 98°
• 1 package rapid rise yeast 2 1/4 teaspoons
• 1 tablespoon sugar
• ¼ cup olive oil
• 4- 5 cups all purpose flour
• 1 teaspoon kosher salt

for the topping

• 2 tablespoons olive oil
• 3 garlic cloves minced
• 1 tablespoon minced fresh rosemary
• ½ teaspoon coarse ground pepper
• ¼ teaspoon flake sea salt or coarse kosher salt
• ¼ teaspoon crushed red pepper flakes optional
• 1 tablespoon cornmeal for dusting the pan

Instructions

• Add water, yeast and sugar to the bowl of a stand mixer, set aside until yeast starts to bubble.
• Pour in 1/4 cup olive oil and add 3 cups of flour with 1 teaspoon kosher salt.
• Use the dough hook attachment and mix until combined on low speed. Add 1/2 cup of flour at a time until dough comes together into a ball and pulls away from the sides of the bowl.
• Knead at medium speed about 4 minutes.
• Set aside to rest 5 minutes.
• Sprinkle flour over a clean surface or large board to roll out the dough into a rectangle about 1/2 inch thick.
• Poke indentions all over dough with your finger tip or the round end of a wooden spoon.
• Mix 2 tablespoons of olive oil with minced garlic and brush over dough.
• Sprinkle rosemary, salt, pepper and red pepper flakes over dough.
• Allow dough to rise 20 minutes while the oven preheats to 425°.
• Bake for 20 minutes or until focaccia is golden brown around the edges.
• Remove from oven and serve immediately or at room temperature.

Notes

If you don't have a stand mixer, mix dough together in a bowl and knead on a floured surface for 4- 5 minutes until dough is no longer sticky.

Nutrition

Serving: 1g | Calories: 827kcal | Carbohydrates: 161g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 226mg | Fiber: 6g | Sugar: 2g

The post Rosemary Focaccia Bread appeared first on Miss in the Kitchen.

This recipe is a twist on my classic Buttermilk Biscuits that I make about once a week. My family loved these for an easy protein packed breakfast that they could grab on their way out the door. A great idea for leftover ham and easy to make ahead for a busy week.

How to Make Ham and Cheese Biscuits

• Mix all purpose flour with baking powder, sugar, salt and granulated garlic in a mixing bowl.
• Cut in shortening and butter.
• Mix in diced ham and shredded cheese.

• Add buttermilk and stir until dough comes together. It may be a bit sticky.
• Pour dough out onto a well floured surface and roll or pat out about 1/2 inch thickness.
• Use a biscuit cutter to cut into circles.
• Place on a lined baking sheet with the biscuits touching.
• Bake for about 20 minutes or until biscuits are lightly browned around the edges.
• Brush with melted butter.

Serve with your favorite breakfast, lunch or dinner or just grab one on the go for a filling and delicious snack.

Recipe Variations:

Substitute cooked and crumbled breakfast sausage or bacon for the ham.

Any shredded cheese will work. Smoked gouda, cheddar or colby-jack are all great options.

Use all butter or all shortening in the biscuits.

Cut recipe in half for a smaller batch.

How to Store and Reheat:

Store cooled, room temperature, biscuits wrapped in plastic wrap or in an airtight container in the refrigerator up to 4 days.

To reheat, slice in half and toast in a toaster oven or place on a baking sheet and bake for 8 -10 minutes at 325°.

Can You Freeze Biscuits?

Freeze the baked biscuits on a parchment lined baking sheet for 2 hours. Store in a zip top freezer bag in the freezer for up to 6 months. Reheat frozen biscuits on a lined baking sheet for 15-18 minutes at 325°.

If you have leftover ham, this easy Ham Soup is loaded with veggies and pasta in a cheesy broth that everyone will love and we can’t get enough of these Ham and Cheese Stuffed Biscuits and ham and cheese cruffins.

This recipe makes a large batch, perfect for feeding a crowd or makes a great make ahead breakfast for the week.

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Ham and Cheese Biscuits

Ham and Cheese Biscuits are a great grab and go breakfast or a tasty addition to any meal of the day. Flaky buttermilk biscuits filled with smoky ham, cheese and garlic flavor. 

Course Breakfast

Cuisine American

Keyword brunch biscuits, buttermilk biscuits with ham, cheesy biscuits, grab and go breakfast, ham biscuits, make ahead breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 20 biscuits

Calories 545kcal

Author Milisa

Ingredients

• 4 cups all purpose flour
• 2 tablespoons baking powder
• 1 tablespoon sugar
• 2 teaspoons granulated garlic
• 1 teaspoon kosher salt
• 1 cup diced ham
• 8 oz shredded cheese I used Colby Jack
• ½ cup cold butter
• ½ cup shortening
• 2 cups cold buttermilk
• ¼ cup melted butter for brushing tops optional

Instructions

• Preheat oven to 425°.
• Mix flour, baking powder, sugar, granulated garlic and salt together in a large bowl.
• Cut butter and shortening into flour with a fork and mix until well combined.
• Add in ham and cheese and stir to combine.
• Pour in buttermilk and stir just until mixture comes together.
• Pour onto a floured surface and pat into an even layer.
• Cut into biscuits using a 2 1/2 inch biscuit cutter.
• Place biscuits on a greased or lined baking sheet, touching.
• Bake for 20 minutes or until lightly browned and cooked through.
• Brush with melted butter if desired.

Notes

Recipe can be halved for a smaller batch.

Store leftover biscuits in an airtight container up to 4 days or frozen in a zip top freezer bag up to 6 months.

Reheat in a 325° oven 10-15 minutes.

Nutrition

Serving: 1g | Calories: 545kcal | Carbohydrates: 44g | Protein: 16g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1004mg | Fiber: 1g | Sugar: 4g

The post Ham and Cheese Biscuits appeared first on Miss in the Kitchen.

I just love serving fresh baked bread with dinner but I don’t always have the time for homemade bread. On busy nights, I often take a short cut and bake up a batch of these delicious Butter and Herb Rolls.

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Quick Butter and Herb Rolls

Quick Butter & Herb Rolls are the perfect compliment to any dinner or the perfect party appetizer! You will love this time- saving shortcut to rich buttery dinner rolls!

Course Breads

Cuisine American

Keyword herb rolls with pizza dough, quick rolls, refrigerated pizza dough rolls

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12 rolls

Author Milisa

Ingredients

• 1 11 oz refrigerated thin pizza crust
• 2 tablespoons all purpose flour for flouring the work surface
• ¼ cup butter divided use
• 1 tablespoon Herbs de Provence
• 1 teaspoon granulated garlic

Instructions

• Preheat oven to 375 degrees.
• Sprinkle flour over a clean surface and unroll pizza dough and stretch to an even rectangle.
• Spread 3 tablespoons butter over dough evenly.
• Sprinkle with herbs de provence and garlic.
• Starting with the narrow side, roll up and pinch the edge together.
• Cut into 1 1/2 inch slices.
• Arrange into a greased pan.
• Bake for 20 minutes or until golden brown.
• Melt remaining tablespoon of butter and brush over hot rolls.
• Serve immediately.

Video

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Blackberry Cornbread

We’ve been out picking more wild blackberries and I just can’t get enough of them. I’ve made the Easy Blackberry Crisp at least 3 times and quite a few blackberry milkshakes!

I wanted something quick for breakfast the other morning and I’ve seen lots of recipes for blueberry cornbread. I had two quarts of wild blackberries and I just knew blackberry cornbread would be amazing.

My family would eat my Skillet Cornbread every single day of the year.  I expected them to turn their noses up at adding berries to their beloved cornbread and they totally did. I wish you could’ve seen their faces.

The two of them that tried it actually loved it, but they rejected the idea that it was cornbread since it has berries in it. In addition to the berries, I added a little more sugar. I guess it really is more like a breakfast cake than traditional cornbread. Whatever you call it, I say it’s delicious.

Warm right out the oven it is so good. You can slather it in butter and drizzle a little honey over the top or just eat it plain. It’s so good y’all! I hope you try it!

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Blackberry Cornbread

Blackberry Cornbread is a delicious treat for breakfast or as an afternoon snack. I sweetened up my favorite skillet cornbread and added wild blackberries.

Course Breakfast

Cuisine American

Keyword blackberry snack cake, cornbread cake

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 -10 servings

Author Milisa

Ingredients

• 1 cup cornmeal
• 1 cup flour
• ½ cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¼ cup melted butter
• 1 egg
• 1 cup milk
• 1 heaping cup blackberries

Instructions

• Preheat oven to 400 degrees.
• Add cornmeal, flour, sugar, baking powder and salt to a bowl. Whisk together to combine. Add butter, egg and milk and stir until combined. Gently fold in blackberries.
• Pour into a 9 or 10 inch baking pan.
• Bake for 20 minutes or until lightly browned and a toothpick inserted in the center comes out clean.
• Serve warm or at room temperature.

The post Blackberry Cornbread appeared first on Miss in the Kitchen.

This is a sponsored post in partnership with Red Star Yeast.

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Quick Rosemary Garlic Knots

I really enjoy making homemade bread of all kinds. I make homemade rolls for all of our holiday dinners and family get togethers.

My Buttermilk Ricotta Skillet Rolls are always a hit and I’ve been thinking about the White Cheddar Garlic Knots lately and decided it was time for a new variation.

I planted a couple of rosemary plants in the garden this year and so far I have been able to keep them alive. I love having fresh herbs all year long.  The fresh rosemary made these bread knots something special.

We also have some winter kale growing right now.  It’s growing really slow but I hope to be able to pick some soon. I thought the last cold snap would’ve killed it but it’s still growing!

I think I’m the worst at shaping rolls but these little knots were pretty easy and didn’t have to be perfect to look pretty when baked. I don’t do perfect, EVER.

I used 2 packages of my favorite Red Star Yeast Platinum to speed up the process. I’m always in a hurry, aren’t you? I get the most reliable results from Red Star Yeast and they have the best tips and troubleshooting for successful bread baking.

If you are uneasy about baking with yeast, you are going to love Red Star Yeast’s  Yeast & Baking Lessons! I have learned to make sure your yeast is fresh.

I love baking with Red Star Yeast and my Peach Pie Cinnamon Rolls were one of the most popular recipes this year and the Cheesy Pesto Breadsticks were mighty delicious too!

I mixed up the dough and then I kneaded it for about 3-4 minutes. I let it rest for 15 minutes while I was washing dishes. My word we make a lot of dishes since we are here on the ranch 24-7.

After the dough rested, I punched it down to remove the air bubbles and cut the dough in half. I rolled each half into about a 10- 12 inch rectangle/oval shape.

I cut it into 1-inch strips and then cut them in half. That makes the rolls small – about 3 bites.  If you want larger knots just skip cutting the strips in half.

I tied each strip into a knot and then tucked the ends back into the center and placed them on parchment paper. I let them rise while the oven preheated and then baked them up. They bake in about 10 minutes.

I added fresh rosemary and garlic to melted butter and let it simmer while the rolls baked. I brushed it over the rolls generously and served them right away with dinner. Dinner just happened to be my favorite Chicken Fried Steak Bites with Country Gravy.

They were the perfect for a weeknight dinner but totally fancy enough for entertaining or holiday dinners.

Since these rolls are little, they make a perfect appetizer for holidays or game day get togethers. They are outstanding fresh from the oven but also great at room temperature.

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If the beautiful orange dish caught your eye, it is from Fiesta. They were kind enough to provide this Fiesta Individual Skillet in poppy for my photos.

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Quick Rosemary Garlic Knots

Quick Rosemary Garlic Knots are a delicious addition to any dinner.  These soft rolls are brushed with a generous amount of butter plus fresh rosemary and garlic. They are sure to be your new favorite homemade roll.

Keyword dinner rolls, garlic knots, quick dinner rolls

Prep Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 48 rolls

Author Milisa

Ingredients

• 1 cup warm milk 85-90 degrees
• 1 tablespoon melted butter
• 2 packages Platinum Red Star Yeast
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 2 cups all purpose flour + ½ cup for rolling and shaping
• ½ cup salted butter
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh rosemary
• ½ teaspoon Kosher salt

Instructions

• Add warm milk, butter, sugar and yeast to a large bowl and stir to combine. Set aside about 5 minutes or until yeast starts to bubble. Add salt and 2 cups of flour. Stir until combined.
• Scrape dough onto a well floured surface. Knead 3 to 5 minutes or until dough is no longer sticky.
• Cover and set aside in a warm place for 15 minutes.
• Punch dough down and divide into 2 sections. Roll each section to about a 10 to 12 inch rectangle (mine was more of an oval).
• Use a pizza cutter to cut into 1 inch strips. Cut each strip in half.
• Roll each strip into a rope shape and loop together and tie in a knot and tuck ends back into the center. Place on a lined baking sheet about 2 inches apart. Repeat with remaining dough.
• Cover and set aside while the oven preheats.
• Preheat oven to 375 degrees.
• Bake rolls for 10-12 minutes or until golden brown.
• While the rolls are baking prepare the garlic butter.
• Add butter to a small skillet or saucepan and place over low heat. Add garlic and rosemary and cook 5 minutes, stirring often.
• Brush garlic butter over rolls as soon as they come out of the oven. Sprinkle lightly with Kosher salt. Serve warm or at room temperature.

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This is a sponsored post in partnership with Red Star Yeast.

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Cheesy Pesto Breadsticks

Baking bread is one of my most favorite things and I sometimes wonder why I don’t do it every day.  I think the more often I make it, the better it is.

When it comes to savory breads, I have the best luck with dinner rolls like my Buttermilk Ricotta Skillet Rolls or Rosemary Brioche Rolls.  I am not the best with loaves of bread. I can’t ever tell if the loaf is baked through.  I think I need to learn to use a thermometer to test it.

It’s on my list to practice and improve. If you are like me and need a little help, the folks at Red Star Yeast have a wealth of information on their site.  From troubleshooting to helpful tips and seriously the best recipes.

They even have baking lessons! I’ve learned so much from their tips and baking their recipes.I was my own worst enemy when I was learning to bake bread. I would be so anxious about it that I would put it off for months until my yeast was expired.  Then my bread would sure enough fail.

I rely on Red Star Yeast for reliable results with every bread baking endeavor.  Once I decided to make these Cheesy Pesto Breadsticks, I was rather impatient to get them made.  I used Red Star Yeast Quick Rise Yeast and it was just the ticket.

They were ready to eat in less than an hour. My family was literally circling the kitchen before they came out of the oven. The house smelled heavenly.

My basil plants are growing like crazy in the garden so I gathered up a couple of cups and made a batch of pesto for these breadsticks.

My Roasted Garlic Basil Pesto is my current favorite or this Spinach Pesto . If you don’t have fresh ingredients, you can use store bought for these breadsticks.

You  might also like these garlic breadsticks that go with any pasta dinner.

These cheesy pesto breadsticks are the perfect side to just about any dinner.  They are packed with ooey, gooey mozzarella cheese and tons of flavor from the sweet basil pesto.

We actually just ate these for dinner the night I made them. I had a few left over and enjoyed them the next night with a huge garden salad.  They will be making the regular rotation at our dinner table this summer.

You might also like this Cheesy Pickle Bread to add to any appetizer spread.

We had a blast at the lake this weekend. I was smart enough to pack the sunblock but not smart enough to use it.  Guess who has a sunburn? EVERYBODY!

Our dachshund loves to go on the pontoon boat with us.  Her favorite thing to do is get on the knee board and float around when we stop. It’s too funny, she will jump right off of the boat to get on the knee board and just float around while we swim.

I hope y’all are having a fun summer too. Now let’s get in the kitchen and bake some bread!

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Cheesy Pesto Breadsticks

These Cheesy Pesto Breadsticks are soft and filled with delicious sweet basil pesto and ooey gooey cheese. They are guaranteed to steal the show at dinner!

Course Breads

Cuisine American

Keyword breadsticks, cheesy breadsticks, pesto and cheesy breadsticks

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 -5 servings

Author Milisa

Ingredients

• 1 cup warm water about 95 degrees
• 2 tablespoons sugar
• 1 package 1/4 oz Red Star Yeast Quick Rise Yeast
• 2 tablespoons olive oil
• 2 ¼ cups all purpose flour I like King Arthur Flour
• 1 teaspoon kosher salt
• ½ cup pesto
• 2 cups shredded mozzarella cheese
• ¼ cup melted butter

Instructions

• Add warm water to a large mixing bowl and add sugar and yeast. Stir to combine and set aside for about 5 minutes or until mixture is bubbly.
• Add olive oil and stir to combine.
• Add 1 cup of flour and salt. Stir to combine. Continue adding flour 1/4 cup at a time until mixture forms a dough ball and pulls away from sides of the bowl.
• Place dough on a floured surface and knead 3-5 minutes adding more flour as needed. Dough should no longer be sticky.
• Cover and allow to rise 30 minutes.
• Punch dough down and roll into a 12 x 15 (approximate) rectangle.
• Spread pesto over dough and sprinkle evenly with mozzarella cheese.
• Press lightly on cheese to help it stick to the dough and pesto layers.
• Using a pizza cutter or sharp knife, cut into 1 inch strips.
• Fold strips in half and twist together. Place on a parchment lined baking sheet about 1 inch apart.
• Preheat oven to 400 degrees.
• Bake for 15-17 minutes or until golden brown.
• Brush with melted butter and serve immediately or at room temperature.
• Store leftovers in an airtight container in the refrigerator.

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