Grissini Recipe
User Reviews
4.9
Grissini Recipe
Description
This Grissini recipe starts by warming milk with butter and activating the yeast in the lukewarm mixture. The dough is formed by whisking flour, salt, and black pepper, then mixed with the milk-yeast blend and kneaded until smooth. After a 30-minute rise, the dough is divided into 24 equal pieces, each rolled into long thin sticks about 16 inches in length.
The breadsticks are placed on parchment-lined baking sheets and then baked at 350°F until crisp. The dough’s enrichment with butter and Parmesan gives a rich flavor and a tender crumb, while the black pepper adds a subtle kick. These sticks are thin and crunchy, suitable for dipping or eating on their own.
A key technique is proofing the yeast beforehand with sugar and warm water to ensure it is active and will leaven the dough properly. This step helps avoid dough failures.
Ingredients
- 3 tablespoons butter
- ¾ cup milk
- ¾ teaspoon active dry yeast see notes
- 2 ¾ cups all-purpose flour
- ¾ teaspoon salt sea salt
- ⅛ teaspoon black pepper
- ½ cup Parmesan Cheese grated
- black pepper fresh ground pepper, flaked (sea salt
- sea salt fresh ground pepper, flaked (sea salt
Instructions
- 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.
- 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.
- 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.
Notes
- Always proof your yeast by mixing it with sugar and warm water; if it foams within 5-10 minutes, it is active and ready to use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 1 grissini | |
| Calories | 78kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 121mg | 5% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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