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Parmesan Breadsticks

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Soft, tender, and buttery bread sticks! Don’t be fooled by this yeast dough. It is so simple and an easy beginner yeast dough recipe for anyone!

Parmesan Bread Sticks- really easy and fool-proof yeast dough recipe!

I am so excited about this recipe. Like, if you were sitting here with me I would be smiling and shrieking while typing this. Seriously, friends, these bread sticks are amazing and so easy.

I usually ignore recipes that call for yeast. I have always been so terrible with yeast dough recipes; too dense, no flavor, not rising, water not perfect temperature, too soft….. But, I am telling you all, this recipe really is easy and fool-proof. I usually need to make dough recipes several times to get them just perfect, I made this one time and it turned out amazing!

So, I guess the point of all this talk is, please please please make these πŸ™‚ Perfect for pasta, soup, or even as a side for a BBQ dinner. I know the mayo might scare some people when you read through the ingredients; I was weary of it too and thought it would be gross, but I promise it’s good. Trust me, just go with it πŸ™‚ You don’t taste the mayo, it just turns into a buttery cream sauce once baked. The other great thing about these is that there is no fancy twisting or braiding the dough to get that bread stick shape. You simply press the dough into the cookie sheet pan, bake it, and then cut with a pizza cutter.

Parmesan Breadsticks
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  • 1 tablespoon yeast [NOT the rapid-rise/quick stuff]
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 3-4 cups flour
  • 1 1/2 cups warm water [as hot as you can get from the tap]
  • Topping
  • 5 tablespoons butter, softened
  • 1/3 cup mayo
  • 1/4 cup grated parmesan cheese [the cheap stuff in the can]
  • 1 teaspoon garlic powder


  • In bowl of a stand mixer combine the dough ingredients, in order listed. Using a dough hook, knead the dough for 8 minutes. The dough should form a ball and pull completely away from the bottom and sides of the mixing bowl.
  • Spray or grease a cookie sheet tray [aka- jelly roll pan].
  • Once dough has been mixed, dump onto the greased cookie sheet try. Using your fingers, evenly press the dough into the sheet tray.
  • Place in a warm spot of the kitchen, uncovered, and let rise for 1 hour.
  • Heat oven to 400 degrees and mix together the topping ingredients in a small bowl.
  • Spread the butter mixture on top of the dough. This might take a few minutes to work the butter evenly over all the dough.
  • Bake for 15 minutes. Bread sticks will look pale and the edges will turn a light golden brown.
  • Let cool for a few minutes and cut with a pizza cutter.


* Start with 3 cups of flour and then mix with the dough hook for a minute. If the dough is still sticking to the bowl, add some more flour. I ended up needing all 4 cups. You want the dough to form a ball and not be sticking to the bottom or the sides of the bowl.

* The original recipes cooking time was 10-12 minutes. Mine were not even close to done at that time. Mine were perfect right at 15 minutes. Watch it closely.

* One thing that has helped me with yeast dough recipes is this water trick; run the tap water, all the way on the hot side, for a minute or so and then measure your water amount. I have always had trouble with water being too cold, and if it's too cold your dough won't rise. Ever since using this tap water trick, my yeast dough recipes have worked better.

* I would highly suggest using a spoon to put the flour in the measuring cup and then leveling. This seems to work better, and be more of an accurate measure, than using the measuring cup to scoop the flour.

Come back tomorrow because I will be sharing my family’s tried and true homemade spaghetti meat sauce recipe. I’ve made it more times than I can count since finding the recipe and it’s delish and never fails us. Thanks for visiting!


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  • Reply
    June 15, 2015 at 3:17 pm Yum! There is nothing better than a yummy buttery garlic & cheesy breadstick!
    • Reply
      Together As Family
      June 17, 2015 at 10:58 am Oh my gosh, I totally agree!! They're the best when they are warm and buttery.

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