If it’s 4:30 in the afternoon and you reeeaaally want breadsticks with dinner, you can have them!  With easy prep, pantry & fridge staples, and a short rise time, these come together quick enough that you will look like you actually had a meal plan.  Because seriously, who has time for that?  (Okay, I know a lot of people do that, but as much as I love that level of organization, I’ve never been able to stick with it.  I blame it on my massive loss of brain cells due to 4 pregnancies that turned into highly active children.)

1 1/2 cups warm water
2 tbsp sugar
1/2 tsp salt
3 1/2-4 cups flour

1/4 C butter, partially melted
2 Tbsp parmesan cheese
2 Tbsp mayonnaise
1/4 tsp italian seasoning

garlic salt to taste

Soften yeast in warm water, and mix in sugar, salt, and flour.  Knead dough for 3 minutes.  If sticky, add more flour.  Cover and let rise for 10-15 minutes. 

While the dough is rising, combine the butter, parmesan cheese, mayo & italian seasoning together.

Brush some of the butter mixture onto the bottom of a cookie sheet.  Put dough in the center of the pan, and press out to the sides of the pan until the dough is evenly spread across the cookie sheet. Cover and let rise for 20 minutes or until dough has doubled in size.  {If you are making this ahead, cover it and put it in the fridge.  Pull it out 30-45 minutes before you want to bake it.  Be sure to refrigerate the butter mixture as well.}

Using a pizza cutter, cut dough in half lengthwise, and then into 12 equal strips*.  Brush all remaining butter mixture over breadsticks.  Sprinkle with garlic salt.  

Bake at 350 for 20-25 minutes, or until lightly golden.  Once baked, use a table knife to separate the edges of the breadsticks.  They will cut easily.  Serve with pizza sauce for dipping.

Yield: 24 breadsticks

*Because I am slightly OCD particular about weird things, I want my breadsticks strips to be equal in size.  To get 12 across, cut the dough in half, then each half into fourths, and then cut each 1/4 section into 3 strips.