Garlic Breadsticks (Amazing with Lasagna, Spaghetti, or just alone)
2 packs yeast
1/2 cup sugar divided
2 cups warm water (WARM!!!! not hot!)
3 Tbs Vegetable Oil
1 tsp salt
4 1/2 cups flour
Add yeast, water and 1/4 c of the sugar together in a bowl. Let it start to activate and set aside. In a mixing bowl add oil, egg, salt, and 2 cups of the flour, remaining sugar and mix together. When the yeast mix has set for five or more minutes add to the dry mixture. Beat until smooth. Start adding the rest of the flour but ONLY until elastic like. (You DO NOT have to use all of the flour, it will make them tough if all is not needed. There are no rules and regulations against not using all of the exact amounts of ingredients ;0)) Knead 6-8 min and then set in greased bowl with dish towel (clean one please) over top and let rise for about 20 min. Form about 36 rope pieces 6" long and place on greased cookie sheet. Let rise a bit more and bake @ 400 10-12 min. BUT!!! I bake them for 4 min, take out and on top spread (1/2 cup butter, 2 Tbs Parmersan, 1/4 Tsp garlic powder melted together) with a basting brush, put back in oven and bake until golden brown. From there try not to eat them all in one setting!
I did a little research and got this recipe, not only is it easy it's CHEAP! These will cost you roughly 39 cents a dozen where in the store they'll cost you around $2.19 a dozen. Plus they're homemade!
4 C flour
2 tsp salt
1/3 C Shortening
1 1/2 C warm water
In large bowl combine the flour and salt. Cut in the shortening (can be done with butter knives or an actual shortening cutter aka pastry blender) Cut until it is coarse and has tiny lumps everywhere. Add the water and mix until it is a dough like matter.
Knead for one minute, put it onto a floured surface and set aside for about 30 min.
Divide dough into 18 balls. Roll each ball between both hands until smooth and then flatten into disc shapes. Start a stack and put plastic wrap in btween each and put in firdge for one hour. Take rolling pin and roll each into about 10-12 inch rounds.
On a hot skillet (medium-medium high heat) put each tortilla down, one at a time, and count to ten and flip. Keep counting and turning until it has golden spots on it and has stopped bubbling.
Put in gallon plastic bag or leftover tortilla bag and store in fridge for one week or freeze. It takes practice to get them round, be patient! My first one looked like a ghost! Great with my sweet pork burritos! Also you can cut these like a pizza and fry them for homemade tortilla chips. Also make a cool dessert with the unsalted chips. Add whipped cream and cinnamon, sugar and honey on top.