| POPPY SEED BREADSTICKS |
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Prep time: 20 minutes Rest time: 20 minutes Bake time: 35-40 minutes Makes 74 breadsticksCRISCO No-Stick Cooking Spray 1 cup hot milk (about 120F) 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1 tablespoon sugar 2 teaspoons salt 1 package active dry yeast 3 to 3-1/2 cups all-purpose flour 1 egg 2 tablespoons water 2 tablespoons poppy seeds Spray baking sheet with Crisco No Stick Cooking Spray. Combine milk, Crisco, sugar, and salt. Cool slightly. Combine yeast and 2-1/2 cups flour in a large bowl. Stir in milk mixture until well blended. Beat in enough remaining flour to make stiff dough. Turn onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic. Let rest for 5 minutes. With a sharp knife, cut dough into 74 equal pieces*. Roll out each piece between palms of hands or on a flat surface to make a 6-inch strip. Place on prepared baking sheets. Combine egg and water. Brush breadsticks with egg mixture and sprinkle with poppy seeds. Cover; let rest for 20 minutes. Preheat oven to 300ºF. Bake 35 to 40 minutes or until deeply golden brown. Cool on racks. *Note: for easy portioning, cut dough in half, then each half in half, and so on until 74 equal sized pieces are cut. |
