• Preparation Time 20 minutes
  • Baking Time 20 minutes
  • Makes 28 breadsticks
  • Freezing Not Recommended

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Ingredients

  • 2 cups milk
  • 1/4 cup Crisco® Vegetable Oil
  • 1/4 cup honey
  • 1 tsp sugar
  • 1/4 cup warm water (105°-115°F/40°-56°C)
  • 2 tbsp active dry yeast
  • 5 1/2 cups Robin Hood® Best For Bread Homestyle White Flour, separated, plus extra flour for kneading
  • 2 tsp salt
  • 1 egg white, lightly beaten
  • 2 tsp sesame seeds and coarse salt
  • For Herb Breadsticks (optional)
  • 2 tbsp chopped fresh chives
  • 2 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary

Serving Size: 28 breadsticks

Directions

Serving Size: 28 breadsticks

  • Heat, in saucepan, milk just until steaming. Stir in oil and honey. Set aside to cool.
  • Sprinkle, in large bowl, sugar over water and add yeast; let stand for 10 minutes or until frothy. Stir warm milk mixture into yeast mixture. Add 2 cups (500 mL) of flour stirring until mixture is smooth. Let sit for 10 minutes.
  • Stir, with wooden spoon, in salt (and chives, thyme and rosemary, if using) and gradually stir in 3 1/2 cups (875 mL) of flour until a soft dough is formed. Transfer to lightly floured surface. Sprinkling surface with extra flour as needed to prevent sticking, knead until smooth and elastic, about 10 minutes.
  • Cut dough into 28 pieces. With palms, roll each piece into 10" (25 cm) lengths. Place on parchment paper-lined baking sheet about 1" (2.5 cm) apart. Cover lightly with plastic wrap and let rise in warm, draft-free place for 30 minutes.
  • Preheat oven to 375ºF (190ºC).
  • Brush tops with beaten egg white and sprinkle with seeds or coarse salt.
  • Bake in centre of preheated oven for 15 to 20 minutes or until golden brown.

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