• Preparation Time 30 minutes + 1 hour rising
  • Baking Time 15 minutes
  • Makes 16 bread sticks
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Dough
  • 1 tsp granulated sugar
  • 1 1/2 tsp active dry yeast
  • 1 tbsp Vegetable Oil
  • 1 1/2 tsp salt
  • 3 1/4 cups Robin Hood® Best For Bread Homestyle White Flour, divided
  • Topping
  • 1 tbsp minced garlic
  • 1 tbsp Vegetable or Canola Oil
  • 1 tbsp grated Parmesan cheese
  • 1 tbsp chopped fresh rosemary
  • 1 1/4 cups water, warm

Serving Size: 16 bread sticks


Serving Size: 16 bread sticks

  • Dissolve sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  • Stir in oil, salt, and 3 cups (750 mL) of flour. Beat with wooden spoon or electric mixer until smooth and elastic. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto floured board. Round up into a ball.
  • Knead dough, adding more flour as necessary until smooth and no longer sticky, (8 to 10 minutes).
  • Place in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
  • Let Rise in warm place (75°F - 85°F/24°C - 29°C) until doubled (45 to 60 minutes).
  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Punch down dough. Turn out onto lightly floured board and let rest for 10 minutes. Roll out dough to 16" x 8" (40 x 20 cm) rectangle. Combine topping ingredients in small bowl. Spread mixture evenly over surface. Cut dough into 16 (1"/2.5 cm) strips. Pick up each stick by ends and twist in opposing directions.
  • Bake on middle oven rack for 13 to 15 minutes, or until golden.


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