We still have Pizza Huts in our local Targets. I like to get an order of breadsticks right when I arrive, and eat them while I wander around the store! 😋
Thanks for the technique tips! I use a different dough recipe but the tips were excellent. I’m going use your techniques to make the “cheesy” version of the breadsticks like Pizza Hut served back in the 80s. The best I can recall was that it was a small pan pizza with seasoned garlic butter (oil?) on top and then sprinkled with mozzarella. I’ve been craving the old style cheesy breadsticks for a while and treated myself to a cast iron 13x9 baking dish recently so these should turn out nicely. I can even brown the bottom more if needed as shown on the America’s Test Kitchen pan pizza video! Thanks again for the tips.
Thank you for this recipe! I actually did mine Gluten free and I was able to shape them by hand. It all worked very well. I also gave mine another 10-12 minutes to make the breadsticks golden-brown as gluten free usually requires a bit more time. I recommend this recipe.
Milk produces a softer loaf with a finer crumb due to its higher fat content. It also gives richer flavor and browns more easily than a water-based dough because of caramelizing lactose sugars
