These long, crispy, homemade grissini breadsticks are perfect for parties and apéritivo hour. They're simply seasoned with flaky sea salt, freshly cracked black pepper, and grated parmesan and then baked until golden. They're much easier to make than you might think, and they're ready in an hour!
¾teaspoonactive dry yeast, see notes
2 ¾ cupsall-purpose flour
½cupgrated parmesan cheese
Fresh ground pepper and flaked sea salt
Add the butter and milk to a small pan and heat the milk until the butter has melted and the milk is lukewarm (not hot) to the touch. Remove the pan from the heat and sprinkle the active dry yeast over top. Let it sit for 10 minutes to bloom.
3 tablespoons butter, ¾ cup milk, ¾ teaspoon active dry yeast
Whisk the flour, sea salt, and pepper in a medium-sized bowl. Once the yeast has bloomed add the milk all at once. Use your hands to combine the flour and milk until it forms a ball.
Turn the dough out onto a clean, dry surface and knead the dough for 5 minutes, or until it becomes smooth.
Put the dough back into the bowl, cover the bowl, and let it rise in a warm place for 30 minutes.
Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Divide the dough into 24 equal pieces. Do this by dividing the dough in half then each half into half again. Repeat until you have 24 pieces.
Roll each piece of dough into a long stick, about 16 inches. Lay the pieces on the baking sheets and sprinkle them with grated parmesan cheese, some fresh ground pepper, and a few pinches of flaked salt.
½ cup grated parmesan cheese, Fresh ground pepper and flaked sea salt
Bake the grissini in the preheated oven for 15 minutes, or until they are crispy and golden brown. Remove them from the oven and let them cool completely before storing them in a resealable bag.
It is always a good idea to proof, or test, your yeast before using it. Do this by adding 1 tablespoon of sugar to about a ½ cup of warm water. Then stir in 1 teaspoon of yeast and wait for 5-10 minutes. If the yeast is active you will see foam on the top of the water. If not then it is time to buy new active dry yeast.