Salt Sticks
Yield
7 dozenPrep
45 minCook
20 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
lukewarm |
|
| 2 | packages |
yeast, active dry
|
|
| 2 | tablespoons |
sugar
|
|
| 5 ½ | cups |
all-purpose flour
|
|
| ¾ | cup |
vegetable oil
|
|
| 1 | each |
egg whites
beaten |
*
|
| 1 | x |
seasoned salt
|
*
|
| 1 | x |
onion powder
|
*
|
| 1 | x |
kosher salt
or cinnamon/sugar |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
lukewarm |
|
| 2 | packages |
yeast, active dry
|
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | l |
all-purpose flour
|
|
| 177 | ml |
vegetable oil
|
|
| 1 | each |
egg whites
beaten |
*
|
| 1 | x |
seasoned salt
|
*
|
| 1 | x |
onion powder
|
*
|
| 1 | x |
kosher salt
or cinnamon/sugar |
*
|
Directions
Dissolve yeast in lukewarm water in large bowl.
Stir in sugar, flour and oil.
Knead on lightly floured board, about 5 minutes. Shape into a ball.
Place in lightly greased bowl.
Cover; let stand for 30 minutes.
Divide into thirds.
Pat out dough to cover 3 well greased cookie sheets.
Cut dough into sticks, 1 inch wide, 5 inches long, brush with beaten egg white.
Top with desired seasoning.
Bake at 400 for 18 to 20 minutes.
Remove to cooling rack.
