These are a family favorite! No butter or milk like most potato bread/roll recipes, yet still tender and delicious. Also a time-saver, since there's no need to knead. I like to top the breadsticks with rosemary, but you can omit it or substitute with an equal amount of minced parsley. —ohyoucook
What You'll Need
active dry yeast
1 1/2 cups
warm water, divided
instant potato flakes
olive oil, divided
4 to 4 1/2 cups
all-purpose unbleached flour, divided
In a large mixing bowl, stir together the yeast and sugar into 1 cup of the water. Let stand 5 minutes or until mixture is very foamy.
Meanwhile, use 1 tablespoon of the olive oil to grease a 2-quart bowl. Line a medium-sized cookie sheet with parchment paper; lightly grease parchment with another tablespoon of olive oil. Set both aside.
With an electric mixer fitted with beaters, mix yeast mixture with remaining 1/2 cup of warm water, potato flakes, the egg, 1/2 cup of the olive oil, salt and 2 cups of the flour on the lowest speed for 1 minute. Slowly add flour, a 1/2 cup at a time, until dough starts to pull away from the sides of the bowl and somewhat resembles mashed potatoes (about 2 additional minutes).
Transfer dough to prepared oiled bowl, turning dough to grease all sides. Cover bowl with a clean dish towel and place in a warm draft-free location for 30 minutes.
Preheat oven to 375F. Uncover bowl and punch dough down. Place dough on prepared cookie sheet. Using lightly greased hands, shape dough into a rectangle approximately 10 by 12 inches and about 1/2 inch thick. Cover and let rise in a warm location for another 30 minutes.
Uncover and brush dough with remaining tablespoon of olive oil. Sprinkle evenly with chopped rosemary (if using). Use a sharp knife or pizza wheel to cut dough in half lengthwise, then cross-wise into strips 1-inch thick; do not separate strips.
Bake in preheated oven for 18-20 minutes, or until top is golden brown. Transfer to a cooling rack. Cool at least 15 minutes before serving. To serve, pull breadsticks apart.