These Buttery Parmesan + Herb Breadsticks are a breeze to whip up! Warm, soft breadsticks brushed with a garlic + herb butter sauce, and sprinkled with parmesan? Yes please! Serve them as an appetizer, or as a side dish with pizza, pasta, or any meal you’d like a little side of carby, buttery love with.
Thanks to our friends at Rhodes Bake-N-Serv for sponsoring this post! All opinions are my own. Thanks for supporting the brands that make Blue Bowl possible!
Are you ready to dive into the buttery, carb-filled goodness that are these breadsticks? Oh, and did I mention there’s parmesan? Because, there’s parmesan. I know you’re screaming “YES!”, so let’s get to it!
How to Make Buttery Parmesan Herb Breadsticks:
Using Rhodes Thaw, Rise, & Bake Dinner Rolls in this recipe makes this recipe a breeze! Just thaw the dough according to the package directions, and you’re well on your way. All you need, other than the dough, is butter – obviously – parmesan, garlic powder, and some italian seasoning.
Each breadsticks is made from two dinner rolls – smush them together, and roll them into a 9-10″ rope. Slice that rope down the middle, and twist each side over the other until you have sort of a cheater’s braid twist.
Voila! Easy peasy, but it looks oh so fancy.
Bake these cute little carb twists for a few minutes, then brush them with a mixture of that golden, melted butter mixed with our seasonings. Continue baking until they’re nice and golden, and then brush with more of the seasoned butter + sprinkle with parmesan! Enjoy immediately, because there’s nothing better than the feeling that comes from biting into a piece of warm, buttery bread fresh from the oven.
These breadsticks are a great option for so many occasions! Make them for a side dish with pizza or pasta, use them as a shortcut recipe to make your job easier at Thanksgiving or any other carb-filled holiday (just think how beautiful these would look on that table!), or make them as a little appetizer/snack situation and serve with marinara sauce.
The great thing about using the Rhodes dough here is that, besides making your life a ‘lil easier, you can easily change the yield of the recipe by just thawing the number of rolls that will make the number of breadsticks you want! Just want 6 breadsticks instead of 12? Great, thaw 12 rolls instead of 24! You get the picture.
I hope you love these breadsticks as much as we do! Happy baking.
Did you make this recipe? Snap a photo and leave a comment!
Buttery Parmesan Herb Breadsticks
- 24 Rhodes Thaw, Rise, & Bake Dinner Rolls thawed according to package directions
- 1 stick salted butter, melted
- 1 and 1/2 tsp Italian seasoning
- 1 tsp garlic powder
- parmesan, for serving
- Prep: Thaw rolls according to package drections. Two rolls makes one breadstick. You can increase/decrease the number of rolls you thaw depending on how many breadsticks you want to make. I let my bread thaw in the fridge and then I let it sit at room temp for 1-2 hours before using it. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Make the Breadsticks: Smush two rolls together, and then roll out into a rope about 9-10 inches long. Slice this down the middle, leaving a tiny piece attached at the top. Cross one piece over the other all the way down the rope, and pinch the ends together. Repeat this with remaining dough. Place on prepared baking sheet, leaving some space between each to avoid them sticking together in the oven.
- Bake: Bake for 4 minutes to start. While they're in the oven, melt the butter and stir in the Italian seasoning and garlic powder. After the 4 minutes is up, remove the pans from the oven, brush the breadsticks with this mixture and then return the pans to the oven to bake for 12 more minutes. Breadsticks will be lightly golden when done.
- Serve + Store: Enjoy immediately! Brush with leftover butter + seasoning mix, and sprinkle with parmesan. These are best fresh, but can be stored in an airtight container at room temp for an extra day or two.
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