Parmesan Ranch Breadsticks (w/ gluten free option) (Edit recipe)

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The perfect accompaniment for most any weeknight meal, game day spread or buffet...not to mention the most dunk-able offering for soups, chilis or stews! I've been a long time fan of Clean Monday Meals Ranch Seasoning - it's remarkably, so delicious! I woke up one morning and knew I had to infuse some tasty breadsticks with it! In the event you need a gluten free version -- I got you! Head over to my Gluten Free Dinner Roll recipe and you're golden! See note below on how to change up the salt. Or you can also use Primal Palate g/f Flour in this recipe as a great 1:1 swap!

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PREP TIME

30 minutes

COOK TIME

18 minutes to 20 minutes

INGREDIENTS

Serves: 24-32

Ingredients

roll

.75 cup Whole Milk, warmed to 110° (can sub almond milk or milk of choice)
1 Tbsp Granulated White Sugar, can sub honey or maple sugar
2.25 tsp Quick Rise Yeast
3 whole Eggs, room temperature
.5 cup Red Skin Potatoes, day old* mashed potatoes (no skins) with milk, butter, and salt - see notes; can sub mashed sweet potato for nightshade free option)
.33 cup Salted Butter, can sub ghee
1 - 1.5 Tbsp Ranch Seasoning Mix - Clean Monday Meals
1 tsp Redmond Real Salt
3 - 3.125 cups All Purpose Flour, can sub Primal Palate g/f flour, Caputo g/f flour or g/f 1:1 flour as needed

filling

.5 cup Unsalted Butter, room temperature, softened
1 tsp Ranch Seasoning Mix - Clean Monday Meals
1 tsp Granulated Garlic - Primal Palate
.5 cup Parmesan Cheese, fresh, grated

optional garnish

1 whole Egg, egg wash
3 - 4 Tbsp Parmesan Cheese, fresh, grated

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line two standard baking sheets with parchment paper. You're get 24 breadsticks or 32 knots, so plan accordingly. Set aside while you prepare rolls.
Add milk, sugar and yeast to a measuring cup, stir well and allow to bloom.
While the yeast blooms, add eggs, mashed potatoes, butter, ranch seasoning and salt,to the base of a stand mixer fitted with the whisk attachment, mix to combine. (Alternately, add to a large mixing bowl and use a hand mixer if needed).
Once yeast has bloomed, add that to the egg mixture along with 2 cups of the flour and mix to combine well. Next, fit the stand mixer with the dough hook and add the remaining 1 cup of flour about ⅓ at a time while the mixer runs, until the dough ball comes together. Depending on the size of your eggs, you may need an additional 2-3 tablespoons of flour to bring the dough together. You should have a nice soft and pliable dough that you can touch with your finger and not be sticky. For ease of rolling the dough out, I like to divide it in half.
Roll first half out on a lightly dusted surface into a rectangle, approximately 11" x 17" - in a small bowl, mix together the butter, ranch seasoning and garlic till combined. Spread half of this mixture evenly over the rolled out dough then sprinkle on half of the parmessan cheese. Carefully fold in half, 11" end to the other 11" end.
For breadsticks, use a pizze cutter (starting at the folded end) cut into 12 equal sections -- for knots, cut into 16 sections. For breadsticks, carefully hold one end while twisting the other until you have about 5-6 twists, carefully place on prepared baking sheet and repeat with remaining sections. If you're making knots, twist from end to end the same way and since these sections are thinner you should be able to get more twists in. Follow up by twisting from end to end to create a spiral, tucking the end under then placing on the baking sheet, repeat with remaining sections -- then repeat with the other half of the dough, using the rest of the butter and parmessan to fill.
Cover with plastic wrap, place in a warm place in your kitchen and allow to raise for 15-20 minutes. Preheat your oven to 400°, wisk egg in a small cup and brush tops before baking and sprinkle with additional parmesan cheese if using.
Bake for 18-20 minutes or until they are a dark golden brown. These bake at a very high heat, so keep an eye on them as they can go from perfectly golden to burnt quickly.
Remove from oven when done and allow to cool slightly then remove from baking sheet, serve and enjoy!
These freeze great, simply place them on a cooling rack in the freezer til solid then you can place them in a freeze safe bag, then when ready to enjoy, remove that quantity needed and allow to come to room temperature and warm slightly in a warm oven.

Notes

RED POTATOES: provide more “bounce/elasticity” to use as the mashed potatoes in this recipe. Day old is key, as it gives the starch some time to settle. I make standard mashed potatoes: peeling the potatoes and boiling til done. Then use milk + butter and some salt to mash the potatoes. Use a potato ricer for optimal creaminess. If you need a "NIGHTSHADE FREE" option, use mashed sweet potatoes , keeping in mind you may need to adjust the amount of flour used by up to 3-4 tablespoons for optimal dough texture. G/F DINNER ROLL RECIPE: reduce salt to 1 tsp and be sure to add the ranch seasoning!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	144
Fat:	7 g
Carbohydrates:	15 g
Protein:	4 g
Cholesterol:	19 g
Sodium:	224 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.

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