Instructions
- Prepare the Tangzhong: In a small saucepan, whisk together the Bread Flour and Water. Cook over medium heat, stirring constantly, until a thick paste forms (about 3-5 minutes). Let cool completely.
- In a large bowl, combine the 00 Flour, Sugar, Instant Yeast, and Salt.
- Add the cooled Tangzhong, Olive Oil, and Warm Milk to the dry ingredients. Mix until a dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 60-90 minutes, or until doubled in size.
- Preheat oven to 400°F (200°C).
- Punch down the dough and divide it into 12 equal pieces.
- Roll each piece into a 7-9 inch long rope.
- Place the breadsticks on a baking sheet lined with parchment paper.
- Bake for 15-18 minutes, or until golden brown.
- While the breadsticks are baking, prepare the Browned Butter Herb Topping: Melt the Butter in a saucepan over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and stir in the minced Garlic, Parsley, Rosemary, and Red Pepper Flakes.
- Brush the warm breadsticks with the Browned Butter Herb Topping and serve immediately.
