• Preparation Time 20 minutes plus 45 minutes rising
  • Baking Time 25 minutes
  • Makes 12 breadsticks
  • Freezing Not Recommended


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  • 1 1/3 cups warm water (105°-115°F/40°-56°C)
  • 2 tbsp granulated sugar
  • 2 tsp active dry yeast
  • 1/4 cup unsalted butter, melted and cooled
  • 1/2 cup grated Parmesan cheese
  • 2 tsp dry mustard
  • 2 tsp salt
  • 3 cups Robin Hood® Original All Purpose Flour, plus extra flour for kneading
  • Topping:
  • 1/3 cup butter
  • 6 cloves minced garlic cloves
  • 1/2 cup light mayonnaise
  • 2/3 cup grated Parmesan cheese
  • 2 cups shredded Mozzarella or Asiago cheese
  • Dough:

Serving Size: 12 breadsticks


Serving Size: 12 breadsticks

  • Sprinkle sugar over warm water and add yeast in a large bowl. Let stand for 10 minutes or until frothy. Stir in butter. With wooden spoon, stir in parmesan, mustard, salt and 1½ cups (375 mL) of flour. Stir in enough of remaining flour to make a soft dough. Transfer to lightly floured work surface. Sprinkling surface with extra flour as needed to prevent sticking, knead for 10 minutes or until smooth and elastic. Place in lightly greased bowl, cover with plastic wrap and let dough rise in warm, draft-free place for 45 minutes or until doubles in size.
  • Topping: Melt butter in a skillet on low heat. Add garlic; cook, stirring for 4 minutes or just until mixture is fragrant. Let cool for 2 minutes. Stir in mayonnaise and parmesan. Set aside.
  • Punch dough down. Divide into 12 equal-sized pieces and shape into 6” (15 cm) long, thick breadsticks. Place on baking sheet, spacing ½” (1 cm) apart. Brush garlic mixture over breadsticks and cover loosely with plastic wrap. Let rise in warm, draft-free place for 45 minutes. Sprinkle with mozzarella or asiago cheese.
  • Bake in centre of preheated oven for 20 to 25 minutes or until golden on top and puffed. Serve warm.
  • Preheat oven to 375ºF (180ºC).


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