Sandy's Breadsticks

Here's the recipe for breadsticks that Mary mentioned in her broccoli soup recipe post. I call these "Sandy's Breadsticks" because . . . well . . . I got the recipe from Sandy, my mother-in-law. (I'm thinking her recipe card says "Leora's Breadsticks.") She's been so nice to pass along recipes that she got from her mother-in-law. Isn't it nice when people share their best recipes? That's why I love this recipe blog.

These breadsticks are easy and take less than an hour, start to finish. Perfect to serve with spaghetti, chili, soups, etc.

1 1/2 c warm water
1 T yeast
2 T sugar
1/2 t salt
3 cups flour
1 cube margarine
garlic salt
parmesan cheese

Sprinkle yeast and sugar in water. Let stand 5-10 minutes. Mix in salt and flour until barely mixed. Handle as little as possible. Dough might be a bit sticky. Cover and let rise 10 minutes. Meanwhile, preheat oven to 375. Melt margarine in 11 x 13 jelly roll pan. Roll dough to roughly the size of the jelly roll pan on counter coated with flour. Cut using pizza cutter once down the middle and then into 1-inch strips. Dip both sides of each strip of dough in margarine and place on pan. The sides of the dough strips should be touching in the pan, just like on the counter. Sprinkle with garlic salt and coat with parmesan cheese. Let raise 10 minutes. Bake at 375 for 14-16 minutes or until lightly browned.

Another variation that we like to serve with Italian dishes: sprinkle mozzarella cheese on breadsticks the last few minutes of cooking time . . . just enough to melt the cheese.