A couple of weeks ago I shared a recipe for a yummy Cinnamon Sugar Breadstick with Cream Cheese Drizzle. I have had breadsticks on the brain since then. I love this recipe for breadsticks too but wanted something a little quicker and something with a little more cheese, garlic and butter. Sound good?
I was drooling over Pinterest one day and found a recipe for quick and easy breadsticks that the blogger claimed to be the best breadsticks so of course I had to give it a try. These definitely are quick and easy, you use frozen roll dough. I used the Rhodes brand and changed the topping a bit to suit my tastes and I think I have to agree with the blogger!
Just let the dough thaw and then form each roll into a breadstick. But before you do that you are going to cover the cookie sheet with butter and cheese!
Quantities are going to vary depending on how many breadsticks you want to make. I made 12 but you can fit up to 24 on a cookie sheet.(Just stagger them) For 12 I melted a half a stick (1/4 C) of butter and spread it onto the cookie sheet (in the area the breadsticks were going to be). I then sprinkled a nice layer of powdered Parmesan cheese (the kind in the green can). It was about a 1/2 C. Then lay the breadsticks on top of the butter and cheese and let them rise.
After they have doubled in size give them a bath of butter. For my 12 breadsticks I used the other half of that stick of butter. Just use a pastry brush to give them a nice coating.
Then I sprinkled them with more Parmesan cheese. I have made them two different ways – the first time I used freshly grated Parmesan cheese and a mixture of seasonings.
Pop them in the oven and let them bake until they are golden brown. Just like this!
I sent a batch home with a friend that stopped by and this was his wife’s Facebook message to me:
Hubby walked in and said..”are you ready to have the best bread sticks ever?!?” Baffled I said…”I don’t know…Olive Garden’s pretty good!”..but hands down now.. he’s right! Dang lady, mouth watering..thanks for sharing!
Per hubby, we need the recipe!
So My-Linh you are getting the recipe today!
The were so yummy I made them twice in a week. The second time I made them I used the powdered Parmesan cheese on the bottom and the top and they were just as yummy!
You can’t lose, either way they are delicious! I accidentally spilled some water into my seasoning mix so it got a little clumpy on this batch.
These were so good – I had to give part of the batch away because I knew I would have no self control and eat them all. I had Jim deliver some to some friends in the neighborhood. I got a thank you email from the wife and the husband. yes, they are that good!
- 12 Rhodes frozen rolls
- 1/2 c butter melted
- 1 C Parmesan cheese grated or powdered
- 2 tsp sesame seeds
- 1 tsp paprika
- ¾ tsp salt
- ½ tsp poppy seed
- ½ tsp celery seed
- ¼ tsp garlic powder
- ¼ tsp coarse ground black pepper
- Thaw rolls at room temperature
- Melt butter and spread half of it onto cookie sheet
- Sprinkle 1/2 C cheese onto butter on cookie sheet
- Shape each roll into a breadstick and place on cookie sheet on top of butter and cheese
- Allow to rise until double in size
- Using a pastry brush use the remaining melted butter on the breadsticks
- Mix together seasonings and sprinkle over top of breadsticks
- Sprinkle the breadsticks with the remaining 1/2 cup of cheese
- Bake at 350 degrees for about 15 minutes.
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I’ve had this recipe for years from a Rhodes recipe card. It is a family favorite. My recipe calls for parmesan cheese and Salad Supreme on top. The Salad Supreme has most of those other spices combined. Really yummy and so easy!
OK, some of you are going to laugh out loud at my question…and I’m secure enough with myself to let you. How long did it take for them to rise? I’ve never used Rhodes rolls, so I don’t know if I should allow an hour, a few hours, etc. (It’s OK…you can laugh.) Thanks LeighAnne, can’t wait to try them!!
The rising time will vary depending on how warm your kitchen is. But probably about 30-45 minutes. I usually preheat my oven to 150 and then turn it off and then put the tray of breadsticks in and let it rise in the nice warm space.
Thanks LeighAnne…that helps a lot!!! Have a great weekend!
These look so good. I am looking forward to making them soon. Thanks so much for the recipe.
I made these tonight for dinner with lasagne. I bought the Texas sized frozen Rhodes rolls thinking the regular ones would be too small for a breadstick. They came out giant and I had to cut them in half! Next time I will stick with the regular sized roll! Also, I loved the flavor but found them a bit salty. I will use unsalted butter next time or omit the 3/4 tsp. salt. We did enjoy them and will make again.