{"id":258797,"date":"2025-12-15T13:13:12","date_gmt":"2025-12-15T20:13:12","guid":{"rendered":"https:\/\/montanafreepress.org\/?p=258797"},"modified":"2025-12-15T13:13:23","modified_gmt":"2025-12-15T20:13:23","slug":"homemade-grissini-aka-supper-club-breadsticks","status":"publish","type":"post","link":"https:\/\/montanafreepress.org\/2025\/12\/15\/homemade-grissini-aka-supper-club-breadsticks\/","title":{"rendered":"Homemade grissini, aka supper-club breadsticks"},"content":{"rendered":"\n<div class=\"wp-block-group has-secondary-background-color has-background\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><em>Wide Open Table is a bi-monthly Montana Free Press column on all things food and cooking. Sign up for this newsletter here.<\/em><\/p>\n<\/div><\/div>\n\n\n\t<div\n\t\tclass=\"wp-block-newspack-newsletters-subscribe newspack-newsletters-subscribe \"\n\t\tdata-success-message=\"Thank you for signing up!\"\n\t\t\t>\n\t\t\t\t\t<form id=\"newspack-subscribe-1\" data-newspack-recaptcha=\"newspack_newsletter_signup\">\n\t\t\t\t<input type=\"hidden\" name=\"newspack_newsletters_subscribe\" value=\"1\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<input type=\"hidden\" name=\"lists[]\" value=\"9\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"newspack-newsletters-email-input\">\n\t\t\t\t\t\t\t\t\t\t<input\n\t\t\t\t\t\tid=\"newspack-newsletters-subscribe-block-input-27556-email\"\n\t\t\t\t\t\ttype=\"email\"\n\t\t\t\t\t\tname=\"npe\"\n\t\t\t\t\t\tautocomplete=\"email\"\n\t\t\t\t\t\tplaceholder=\"Email Address\"\n\t\t\t\t\t\tvalue=\"\"\n\t\t\t\t\t\/>\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t<button class=\"submit-button has-background-color has-primary-background-color\"type=\"submit\" style=\"background-color: #aa986a;\">\n\t\t\t\t\t\t<span class=\"submit\">Sign up<\/span>\n\t\t\t\t\t<\/button>\n\t\t\t\t<\/div>\n\t\t\t<\/form>\n\t\t\t\t<div class=\"newspack-newsletters-subscribe__response\">\n\t\t\t<div class=\"newspack-newsletters-subscribe__icon\"><\/div>\n\t\t\t<div class=\"newspack-newsletters-subscribe__message\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\t<\/div><\/div>\n\n\n\n<p>We\u2019re all pretty familiar with the Italian chain-restaurant breadsticks that come out hot, fluffy and unlimited. I\u2019m not going to pick a fight if that\u2019s your thing, because those buttery, garlicky, carbolicious pillows are hard to resist.&nbsp;<\/p>\n\n\n\n<p>I will, however, introduce or reintroduce you to the old-school version, which you can still find in Montana\u2019s Italian-leaning old-school supper clubs. They often come two per package, side-by-side, in sesame, garlic, onion or plain options. Sesame is my favorite by far. It\u2019s hard not to fill up on them before your food comes out.&nbsp;<\/p>\n\n\n\n<p>These authentic Old World breadsticks are called \u201cgrissini,\u201d and I was able to sample some two years ago on a trip to Italy. They had been freshly made in a Modena kitchen, not packaged. They were super thin and crunchy with a uniformity of size and shape that I\u2019ve tried to emulate, but never achieved.&nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"3024\" height=\"4032\" src=\"https:\/\/montanafreepress.org\/wp-content\/uploads\/2025\/12\/IMG_9008.jpg\" alt=\"\" class=\"wp-image-258767\"\/><\/figure>\n<\/div>\n\n\n<p>This breadstick style is making a comeback due to the popularity of charcuterie boards. It\u2019s hard to go to a party these days without finding a nicely plated platter full of cured meats, cheeses, nuts, fruits, dips and more. Store-bought crackers are usually the carb of choice on these charcuterie boards, but they can\u2019t compare to a beautiful bouquet of homemade breadsticks standing watch over the appetizers. And while their size can be almost daunting, they\u2019re made to be broken into bite-size pieces, around which you can wrap slices of prosciutto and cheese.&nbsp;<\/p>\n\n\n\n<p>It\u2019s a great way to add a homemade touch to a board that otherwise relies on craft food specialties. And they\u2019re so easy to make you\u2019ll never go back to crackers.<\/p>\n\n\n\n<p>The most difficult part of making these grissini is choosing a flavor option. Plain is always good, and will still be well seasoned with salt. I have to offer sesame, since it\u2019s my supper-club favorite. I also like poppy seed for its extra textural element and color contrast. The final option, and new favorite of mine, is fresh rosemary. The herby element goes well with so many items on a typical charcuterie board.&nbsp;<\/p>\n\n\n\n<p>If you can\u2019t decide on one, divide your dough into four portions and make some of each, which will only make your breadstick bouquet more spectacular. Just cut the amount of rosemary, sesame seeds, and poppy seeds by a quarter and apply separately.&nbsp;<\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-supper-club-breadstick-recipe\"><strong>SUPPER-CLUB BREADSTICK RECIPE<\/strong><\/h4>\n\n\n\n<p>2 cups bread flour<br>3\/4 cup warm milk<br>1 packet (3\/4 tbsp) dry active yeast<br>2 tsp sugar<br>1 1\/2 tbsp butter, room temperature<br>1 1\/2 tbsp olive oil, plus more for brushing<br>1\/2 tsp kosher salt, plus more for topping<\/p>\n\n\n\n<p>flavoring options:<\/p>\n\n\n\n<p>2 tsp chopped fresh rosemary<br>2-3 tbsp sesame seeds<br>1-2 tbsp poppy seeds<\/p>\n\n\n\n<p>Microwave or heat the milk to the recommended temperature range for activating the yeast, per the packet directions. (It\u2019s usually between 100 and 110 degrees Fahrenheit \u2014 use a thermometer to nail the temperature.) Mix the yeast and sugar into the milk and allow to bloom.&nbsp;<\/p>\n\n\n\n<p>In a stand mixer bowl, add the flour, kosher salt, butter and olive oil. When the yeast has bloomed, add that mixture to the mixer bowl. If you\u2019re making rosemary breadsticks, add the rosemary now. If you\u2019re making sesame seed or poppy seed breadsticks, wait until later to add them.&nbsp;<\/p>\n\n\n\n<p>Mix the contents of the bowl until they form a ball (about two minutes). Remove the ball from the mixer and knead by hand for a minute to smooth out the dough. Drizzle a bit of olive oil around the dough and cover the bowl with a damp towel and allow the dough to proof for an hour.&nbsp;<\/p>\n\n\n\n<p>Preheat your oven to 400 degrees. Divide the dough into two parts. You can place the part you\u2019re not working with back in the bowl. Try to form the half ball into a rectangle with your hands. Then, using a rolling pin and a bit of bench flour to prevent sticking, roll the rectangle out to a length of 10\u201d to 12\u201d and a thickness of roughly 1\/8\u201d to 1\/4\u201d. It doesn\u2019t have to be perfect.&nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"3024\" height=\"4032\" src=\"https:\/\/montanafreepress.org\/wp-content\/uploads\/2025\/12\/IMG_9019.jpg\" alt=\"\" class=\"wp-image-258768\"\/><\/figure>\n<\/div>\n\n\n<p>Now place the rectangle of dough on a large cutting board. Brush the top with olive oil and then sprinkle with kosher salt. This is all you need to do if you\u2019re making plain breadsticks. If you\u2019re making sesame or poppy seed breadsticks, add those now and pat them gently into the surface of the dough. Turn the rectangle over and repeat.&nbsp;<\/p>\n\n\n\n<p>Use a pizza wheel to cut full-length strips about 3\/8\u201d wide. Size variety helps people see that your breadsticks were scratch-made.&nbsp;<\/p>\n\n\n\n<p>Repeat with the remaining half of the dough.&nbsp;<\/p>\n\n\n\n<p>Line two baking sheets with parchment paper (you may need a third sheet, depending on your breadsticks\u2019 length and thickness). Place the breadsticks on the baking sheets, leaving a bit of space between each one.&nbsp;<\/p>\n\n\n\n<p>Bake in the 400 degree oven for 10 minutes and then rotate the baking sheets. You can also flip each breadstick gently with tongs if you want a more even bake. Bake for another 10-12 minutes, until the breadsticks are mostly golden brown. Allow them to cool on the sheets. Use large Mason jars to \u201cplate\u201d your breadstick bouquets.&nbsp;<\/p>\n\n\n\n<div class=\"wp-block-group has-light-gray-background-color has-background\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\t<div\n\t\tclass=\"wp-block-newspack-blocks-homepage-articles  wpnbha ts-2 \"\n\t\tstyle=\"\"\n\t\t>\n\t\t<div data-posts data-current-post-id=\"259308\">\n\t\t\t\t\t\t\t<h2 class=\"article-section-title\">\n\t\t\t\t\t<span>LATEST STORIES<\/span>\n\t\t\t\t<\/h2>\n\t\t\t\t\t\t\n\t<article data-post-id=\"262736\"\n\t\tclass=\"tag-montana-insights category-montana-insights type-post post-has-image\"\n\t\t\t\t>\n\t\t\t\t\n\t\t<div class=\"entry-wrapper\">\n\t\t\t\t\t\t<h3 class=\"entry-title\"><a href=\"https:\/\/montanafreepress.org\/2026\/03\/03\/75-of-voters-want-montana-to-have-at-least-as-much-federal-land-as-it-does-now\/\" rel=\"bookmark\">75% of voters want Montana to have at least as much federal land as it does now<\/a><\/h3>\t\t\t\t\t\t<p>Federal land transfer has been a party of the GOP party platform at both the state and national level, but a recent MTFP-Eagleton poll indicates that a majority of Republican voters oppose reducing the amount of land in federal ownership.<\/p>\n\t\t\t\t<div class=\"entry-meta\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"byline\">\n\t\t\t\t\t\t\t<span class=\"author-prefix\">by<\/span> <span class=\"author vcard\"><a class=\"url fn n\" href=\"https:\/\/montanafreepress.org\/author\/aeggert\/\">Amanda Eggert<\/a><\/span>\t\t\t\t\t\t<\/span><!-- .author-name -->\n\t\t\t\t\t\t<time class=\"entry-date published\" datetime=\"2026-03-03T14:34:54-07:00\">03.03.2026<\/time><time class=\"updated\" datetime=\"2026-03-03T14:35:02-07:00\">03.03.2026<\/time>\t\t\t\t<\/div><!-- .entry-meta -->\n\t\t\t\t\t\t\t\t<\/div><!-- .entry-wrapper -->\n\t<\/article>\n\n\t\t\n\t<article data-post-id=\"262727\"\n\t\tclass=\"tag-westerndev category-politics type-post post-has-image\"\n\t\t\t\t>\n\t\t\t\t\n\t\t<div class=\"entry-wrapper\">\n\t\t\t\t\t\t<h3 class=\"entry-title\"><a href=\"https:\/\/montanafreepress.org\/2026\/03\/03\/christi-jacobsen-zinke-western-house\/\" rel=\"bookmark\">Secretary of State Christi Jacobsen joins contest for Zinke\u2019s western U.S. House District seat<\/a><\/h3>\t\t\t\t\t\t<p>Jacobsen made her announcement on Facebook with a campaign video portraying her as both a political outsider and the favorite of Donald Trump.<\/p>\n\t\t\t\t<div class=\"entry-meta\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"byline\">\n\t\t\t\t\t\t\t<span class=\"author-prefix\">by<\/span> <span class=\"author vcard\"><a class=\"url fn n\" href=\"https:\/\/montanafreepress.org\/author\/tom-lutey\/\">Tom Lutey<\/a><\/span>\t\t\t\t\t\t<\/span><!-- .author-name -->\n\t\t\t\t\t\t<time class=\"entry-date published\" datetime=\"2026-03-03T12:29:26-07:00\">03.03.2026<\/time><time class=\"updated\" datetime=\"2026-03-03T22:45:03-07:00\">03.03.2026<\/time>\t\t\t\t<\/div><!-- .entry-meta -->\n\t\t\t\t\t\t\t\t<\/div><!-- .entry-wrapper -->\n\t<\/article>\n\n\t\t\n\t<article data-post-id=\"262679\"\n\t\tclass=\"tag-bob-morris tag-data-centers tag-energy tag-greg-gianforte tag-montana-insights tag-northwestern-energy tag-public-service-commission tag-ryan-zinke tag-steve-daines tag-troy-downing tag-u-s-congress tag-unleashing-energy-task-force category-energy category-montana-insights type-post post-has-image\"\n\t\t\t\t>\n\t\t\t\t\n\t\t<div class=\"entry-wrapper\">\n\t\t\t\t\t\t<h3 class=\"entry-title\"><a href=\"https:\/\/montanafreepress.org\/2026\/03\/03\/montanans-want-more-solar-natural-gas-development-are-less-interested-in-new-coal-plants\/\" rel=\"bookmark\">Montanans want more solar, natural gas development, are less interested in new coal plants<\/a><\/h3>\t\t\t\t\t\t<p>The poll results on Montana\u2019s energy mix come as politicians and policymakers grapple with surging electricity demand spurred by investment in artificial intelligence and the data centers that support it.<\/p>\n\t\t\t\t<div class=\"entry-meta\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"byline\">\n\t\t\t\t\t\t\t<span class=\"author-prefix\">by<\/span> <span class=\"author vcard\"><a class=\"url fn n\" href=\"https:\/\/montanafreepress.org\/author\/aeggert\/\">Amanda Eggert<\/a><\/span>\t\t\t\t\t\t<\/span><!-- .author-name -->\n\t\t\t\t\t\t<time class=\"entry-date published updated\" datetime=\"2026-03-03T08:00:00-07:00\">03.03.2026<\/time>\t\t\t\t<\/div><!-- .entry-meta -->\n\t\t\t\t\t\t\t\t<\/div><!-- .entry-wrapper -->\n\t<\/article>\n\n\t\t\t\t<\/div>\n\t\t\n\t<\/div>\n\t<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s hard to go to a party these days without finding a nicely plated platter full of cured meats, cheeses, nuts, fruits, dips, and more. Store-bought crackers are usually the carb of choice on these charcuterie boards, but they can\u2019t compare to a beautiful bouquet of homemade breadsticks standing watch over the appetizers. <\/p>\n","protected":false},"author":1980,"featured_media":258766,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"single-feature.php","format":"standard","meta":{"everlit_article_id":"","everlit_hide_embed":false,"everlit_embed_size":"","everlit_generation_settings":[],"_everlit_article_id":"","_everlit_hide_embed":false,"_everlit_embed_size":"","_everlit_generation_settings":[],"_everlit_content_hash":"","_everlit_metadata_hash":"","newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","apple_news_api_created_at":"2025-12-15T20:13:18Z","apple_news_api_id":"9d3ebf58-c3b9-4ea7-91c4-41e162130491","apple_news_api_modified_at":"2025-12-15T20:13:30Z","apple_news_api_revision":"AAAAAAAAAAAAAAAAAAAAAA==","apple_news_api_share_url":"https:\/\/apple.news\/AnT6_WMO5TqeRxEHhYhMEkQ","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_slug":"","apple_news_sections":[],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"_primary_brand":0,"_newspack_byline_active":false,"_newspack_byline":"","newspack_featured_image_position":"","newspack_post_subtitle":"Add a carb bouquet to your next charcuterie board\n","newspack_article_summary_title":"Overview:","newspack_article_summary":"","newspack_hide_updated_date":false,"newspack_show_updated_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false},"categories":[16556,34493],"tags":[10351,34496],"post_format":[],"brand":[],"partner":[],"series":[],"newspack_spnsrs_tax":[],"type-of-work":[],"coauthors":[34491],"class_list":["post-258797","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture","category-wide-open-table","tag-homepage-hidden","tag-wide-open-table","entry"],"slp_mobile_featured_image":{"id":258766,"href":"https:\/\/montanafreepress.org\/wp-json\/wp\/v2\/media\/258766","image_path":"https:\/\/montanafreepress.org\/wp-content\/uploads\/2025\/12\/breadsticks.png","caption":""},"slp_coauthors":[{"display_name":"Jon Bennion","user_nicename":"jon-bennion","author_link":"https:\/\/montanafreepress.org\/author\/jon-bennion\/"}],"slp_primary_category":{"id":34493,"name":"Wide Open Table"},"apple_news_notices":[],"yoast_head":"<title>Homemade grissini, aka supper-club breadsticks - Montana Free Press<\/title>\n<meta name=\"description\" content=\"It\u2019s hard to go to a party these days without finding a nicely plated platter full of cured meats, cheeses, nuts, fruits, dips, and more. 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