Breadsticks Using Rhodes Frozen Bread Dough

Breadsticks using Rhodes frozen bread dough turn a frozen loaf into warm, soft-centered sticks with golden edges and a buttery garlic finish. The dough does the kneading for you; thaw it, let it rise, shape it, and bake until lightly browned for an easy side to serve with soup, pasta, or salad.

Ingredients

1 loaf (1 lb / 454 g) Rhodes frozen white bread dough
1 tablespoon (15 ml) olive oil, for the bowl and baking sheet
2 tablespoons (28 g) unsalted butter, melted
1 teaspoon (3 g) garlic powder
1 teaspoon (1 g) dried Italian seasoning
2 tablespoons (6 g) finely grated Parmesan cheese, optional
¼ teaspoon fine salt (about 1.5 g), or to taste

Instructions

Thaw the dough. Put the frozen loaf on a lightly oiled plate or in a greased bowl and cover loosely with plastic wrap. Thaw it in the refrigerator for 8–12 hours, or follow the package’s faster thawing directions. For the refrigerator method, plan ahead; the dough should be pliable before shaping, not still icy in the middle. Keep it covered so the surface does not dry out.
Let it rise. Coat a large bowl lightly with olive oil, place the thawed dough inside, and turn it once to coat. Cover and let it rise in a warm, draft-free spot until puffy and about doubled, usually 1½–2½ hours. Rise time varies with room temperature. If the loaf is already fully risen after thawing, move on when it is soft and easy to shape rather than letting it overproof.
Prepare the oven and pan. Heat the oven to 375°F (190°C). Lightly oil a large baking sheet, or line it with parchment. Stir together the melted butter, garlic powder, Italian seasoning, and salt in a small bowl. Set the Parmesan aside if using it.
Shape the breadsticks. Gently press the dough to release large air pockets, then divide it into 8 equal pieces. Roll each piece into a rope about 8–10 inches (20–25 cm) long. For even baking, aim for a consistent thickness, around ½ inch (1.3 cm). If the dough springs back, cover it and rest it for 5–10 minutes, then roll again; forcing it can tear the dough.
Arrange and proof. Place the ropes on the prepared sheet with at least 1 inch (2.5 cm) between them. Brush lightly with about half of the seasoned butter. Cover loosely and let them rest for 20–30 minutes, until slightly puffed. They do not need to double again.
Bake. Bake for 12–15 minutes, rotating the pan once if your oven browns unevenly. The breadsticks are ready when puffed and golden on top and the centers are baked through. If checking with an instant-read thermometer, aim for about 190°F (88°C) in the center. Avoid judging only by the bottoms, which may brown before thick sticks are done.
Finish and serve. Brush the warm breadsticks with the remaining seasoned butter. Sprinkle with Parmesan, if desired, and serve warm. Let them cool on the pan for a few minutes if they are too hot to handle.

Tips

Use package directions as your guide. Rhodes dough may be thawed and proofed in different ways depending on the package instructions. The temperature of your kitchen and the dough’s condition matter more than a precise rise time.
Keep the dough covered. Uncovered dough forms a dry skin that can crack while you roll it. A lightly greased piece of plastic wrap or a clean, damp kitchen towel helps prevent this.
Adjust the seasoning simply. Replace Italian seasoning with dried parsley or oregano, or omit the garlic powder for plain buttery breadsticks. Parmesan and salted butter both add salt, so taste the topping before adding the full amount of salt.
Make the sticks evenly sized. Uneven thickness leads to some breadsticks drying out while others remain doughy. If you want a softer finish, brush with butter immediately after baking; for a less rich topping, use a light brush of olive oil instead.

Serving Suggestions

Serve these breadsticks alongside tomato soup, minestrone, a green salad, or pasta with marinara or Alfredo sauce. They also work well with a bowl of warm marinara for dipping. For a casual meal, add them to a spread with roasted vegetables and a simple cheese plate. Set out extra dipping sauce separately rather than topping the whole batch, so the breadsticks stay pleasantly soft instead of soggy.

Variations

For cheesy breadsticks, add ¼ cup (25 g) shredded mozzarella over the dough during the final 3–4 minutes of baking, watching closely so it does not overbrown. For a more pronounced garlic flavor, replace the garlic powder with 1 small finely grated garlic clove mixed into the butter; fresh garlic can brown quickly, so brush it on after baking instead. To make sesame breadsticks, brush the shaped dough with a little water and sprinkle with 1 tablespoon (9 g) sesame seeds before baking. For a herb-forward version, use 1 teaspoon (1 g) dried rosemary, crushed between your fingers, in place of the Italian seasoning.

Storage and Reheating

Let the breadsticks cool, then store them in an airtight container or sealed bag at room temperature for up to 2 days. Refrigeration is not necessary and can make bread dry faster. If the breadsticks have been out at room temperature for more than 2 hours, discard them rather than saving them. For longer storage, freeze in a freezer-safe bag for up to 2 months; thaw at room temperature or reheat directly from frozen.

To refresh, warm breadsticks on a baking sheet at 325°F (165°C) for 5–8 minutes, or for 8–10 minutes from frozen. A brief microwave warm-up works for one or two sticks, but it can make the crust soft and chewy. Brush with a little melted butter after reheating if they seem dry.

Frequently Asked Questions

Can I thaw Rhodes dough at room temperature?
Yes. Place the covered dough in a lightly greased bowl and let it thaw according to the package directions, checking it periodically so it does not rise too far. Room-temperature thawing is faster than the refrigerator method and timing depends on the warmth of the room.

Can I use more than one loaf?
Yes. Double the ingredients for 2 loaves and work with one portion at a time if that makes shaping easier. Use two baking sheets or bake in batches, leaving space between sticks so heat can circulate.

Why does the dough keep shrinking as I roll it?
The gluten is resisting because the dough needs to relax. Cover it and leave it alone for 5–10 minutes, then continue shaping gently. Avoid adding a lot of flour, which can make the finished breadsticks dry and tough.

Can I prepare them ahead?
You can thaw the dough overnight in the refrigerator, then shape and proof it on the day you plan to bake. For best results, bake shortly after the shaped sticks become puffy; shaped dough left too long can overproof and collapse.

How do I know the breadsticks are done?
Look for golden tops and edges, and make sure the thickest part is no longer doughy. An instant-read thermometer should read about 190°F (88°C) in the center. If the tops brown before the centers finish, loosely cover the sheet with foil and bake a few minutes longer.

Can I make them without the garlic-butter topping?
Yes. Brush with olive oil before baking and finish with a pinch of salt, or leave them plain. They will still bake successfully, though the topping adds flavor and helps keep the crust tender.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).