You gotta try these

One of Randy's employees requested my bread-stick recipe after randy walked around the bank offering bites of his dinner leftovers. How embarrassing....

Anyway I tried to just write down the recipe but it was hard to put it into words. It is not a hard recipe it is just different than most bread-stick recipes. I decided to make them and take pictures to try to explain the recipe then email it to her. Since I am feeling nice today I decided to share it with y'all.

Not to toot my own horn but these are DANG good. I have to physically restrain myself so I don't eat the whole pan...by myself...before dinner.

Jenny's Bread-sticks

I use my bosch mixer but you can use whatever mixer you like.

3 cups very warm water (not hot just very warm)
1/4 cup of sugar
2 heaping TBS of Instant Yeast (Make sure it is instant yeast)
2 tsp salt

Give all this a quick mix just to dissolve the yeast and sugar then add:

5 cups of flour

Let that mix for a few minutes

You dough should look like this...VERY STICKY....in fact you will think how in the heck is this going to work. Please just trust me it is going to work

Then heavily dust your counter top with a good coat of flour

Then melt 1/4 cup of butter and pour it into a 9x13 cake pan.

Dump the dough on your counter. This dough will make a little extra that I end up tossing so don't worry about the stuff that sticks to the sides of your bowl. Since the dough is so sticky you have to work pretty quickly through these next few steps. I usually spray my hands with some Pam spray before I start handling the dough too so don't have to fight with the dough.

With your hands (not a rolling pin) push the dough into a sort of rectangle shape. A little bigger than your cake pan.

Using a pizza cutter I trim the sides to make a rectangle the size of my cake pan (just toss the edges in a pile) then with the pizza cutter I cut the dough into bread-sticks. I cut 3 at a time and then line them up in the buttered dish. If you cut more then three bread-sticks they start to stick together without the butter.

I throw away the excess dough. I made the recipe with too much dough on purpose. Since you need to move fast I hate trying to get ALL the dough out of the bowl and then have to get the rectangle pushed out perfectly. If you are just sickened by this method of throwing away you could put them in a cookie sheet pan ( I have tried this and the taste okay but they don't rise as pretty) or you could scale down the dough a bit.

After you have all the bread-sticks lined so pretty in the dish. Melt another 1/4 cup of butter and drizzle it over the top of the bread-sticks. Then I shake the pan a bit to coat all the sticks evenly. (Don't worry about adding this much butter. If you were to make rolls you would add oil or butter to the dough and then slab butter on the rolls after you baked them. It will all be okay. I promise)
At this point you can add whatever you like to the tops. My favorite topping is a HEAVY sprinkling of Parmesan cheese. You can experiment however you like with the toppings.

Then I let them sit on the counter for about 20 minutes. These raise really fast. I think that is why I love this recipe. They are easy and fast.

Bake them in a 375 degree oven for about 16 minutes. Depending on your oven. They should bounce back up when you touch the middle of the pan.

I let them sit for at least 10 minutes before serving. They pull right apart and are divine.

They go with any soup, any pasta or just as a snack with a little bowl of marinara on a Sunday night. Yummy!!!!

Try them and then tell me what you think.