Fennel Breadsticks – a delicious recipe with active dry yeast, warm water, canola oil, milk, fennel, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large bowl, dissolve yeast in warm water. Add the oil, milk, fennel seed and salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch down dough. Let rest for 10 minutes. Turn onto a lightly floured surface; divide into fourths.
4
Work with one portion of dough at a time, keeping remaining dough covered with plastic wrap. Cut each portion into 17 pieces; roll each into a 7-in. rope. Place 1 in. apart on greased
5
. Beat egg and water; brush over dough.
6
Bake at 325u00b0 for 25-30 minutes or until golden brown. Remove to wire racks.
826
kcal
Calories
50
g
Fat
79
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 3/4 cup warm water (110u00b0 to 115u00b0), 3/4 cup canola oil, 3/4 cup 2% milk, and more.
Yes, Fennel Breadsticks falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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