CORNMEAL BREADSTICKS

Cornmeal Breadsticks image

Enjoy these delicious cornmeal breadsticks that provide a wonderful addition to your meal.

Provided by Pillsbury Kitchens

Time 1h10m

Yield 24

Number Of Ingredients 9

Ingredients

1 3/4 to 2 1/4 cups all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 teaspoon salt
1 package fast-acting dry yeast
1 cup water
1/4 cup canola oil
2 tablespoons butter or margarine, melted
2 tablespoons cornmeal

Steps:

In large bowl, mix 1 cup of the flour, 1 cup cornmeal, the sugar, salt and yeast. In 1-quart saucepan, heat water and oil until hot (120°F to 130°F). Add hot liquid to flour mixture; beat with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. With spoon, stir in 1/2 to 1 cup of the flour until dough pulls away from side of bowl.
On floured work surface, knead in remaining 1/4 cup flour until dough is smooth and elastic, about 2 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) about 10 minutes or until light and doubled in size.
Grease 2 large cookie sheets with shortening or cooking spray; sprinkle with cornmeal. Gently push fist into dough to deflate; divide dough into 24 pieces. Roll each piece into 10-inch rope; place on cookie sheets. Cover; let rise in warm place about 10 minutes or until light and doubled in size.
Heat oven to 375°F. Uncover dough. Carefully brush sticks with 2 tablespoons melted butter; sprinkle with 2 tablespoons cornmeal. Bake 12 to 16 minutes or until bottoms are golden brown. Immediately remove from cookie sheets. Serve warm or cool.

Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Breadstick, Sodium 105 mg, Sugar 2 g, TransFat 0 g