DK wrote:
> I've been searching for recipes on how to make soft, chewy
> breadsticks like one of my favorite local restaurants makes.> After much
> experimentation, I've . <SNIP>
>But if you make them thicker, the inside stays moist and
> chewy, and the outside starts to brown just a bit.
>
> The best recipe I've found to make quick and easy breadsticks
> suggested using refrigerated Pillsbury Pizza Crust dough that you buy
> in the tube. You unroll it into one layer, then you slice them up
> into rectangles, bake them until it just starts to brown, and top it
> with butter, grated parmesan cheese and salt. > from scratch, and if so,
> what would be a good recipe?
<SNIP>
> I know nothing about working with dough, as you can tell, so any
> advice would be appreciated!! Also, I'd love to make whole-wheat
> breadsticks in this same soft and chewy way, so if anyone has tips on
> a good way to do that, or a good recipe for the dough, please let me
> know. I can find whole wheat frozen dough at the grocery store, but

Being pedantic - why not try cheese straws - sounds just what you are
looking for but without using yeast.
--

Di

"The hurrier I am the behinder I get"