Butter Breadsticks

Butter Breadsticks

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Course Side Dish
Cuisine French, Irish
Servings 8 sticks


  • 200 g strong flour plus extra for dusting
  • 50 g butter diced and at room temperature
  • 5 g table salt
  • 7 g dried active yeast
  • 25 ml milk
  • 100 ml water lukewarm
  • 1 egg wash
  • 2 tsp thyme leaves


  • In a mixing bowl, combine the flour, butter and salt. In a second bowl, combine the yeast with the milk and water.
  • Pour the milk mixture over the flour mix and knead the dough for approximately 5-8 minutes until it become smooth and elastic.
  • Cover with cling film and let prove for 45-60 minutes in a warm place.
  • Knock back and transfer on a work surface. Knock the dough and divide the dough into 8-12 balls.
  • Using your fingers, roll the balls into small uneven sticks. place on the baking tray.
  • Cover with cling film and set aside for a further 30 minutes or so in a warm area to proof a second time.
  • Once ready, gently brush with some egg wash, sprinkle extra flour , slat flakes or thyme and bake in the oven for 15 minutes. Remove from the oven and set aside to cool. Before serving, warm the stick for a few seconds in the oven.
Keyword bread, butter, Kevin Dundon

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