Design Eat Repeat

17 Begin by preparing the "filling" butter block. In a small bowl, mix together garlic powder ([adjustable]1[/adjustable] tablespoon), onion powder ([adjustable]1[/adjustable] tablespoon), dried basil ([adjustable]1[/adjustable] teaspoon), salt ([adjustable]½[/adjustable] teaspoon), and parmesan ([adjustable]¼[/adjustable] cup). Remove [adjustable]2[/adjustable] tablespoons of seasoning from the bowl and set aside in a separate bowl (this is what you'll sprinkle on top before baking.
20 To the main bowl, mix in the softened butter ([adjustable]¾[/adjustable] cup, i.e. [adjustable]1½[/adjustable] sticks). Spread in a 5 x 9" rectangle on a large piece of parchment paper, then fold in the sides to create a pocket. Refrigerate while preparing the dough.
13 In a large glass mixing bowl, warm milk ([adjustable]1[/adjustable] cup) in the microwave for 30-45 seconds. It should be warm to the touch but not hot.
0 Stir in instant yeast ([adjustable]2¼[/adjustable] teaspoon, i.e. 0.25-ounce packet) and granulated sugar ([adjustable]1[/adjustable] tablespoon). Cover with a clean dish towel or plastic wrap and allow to sit in a warm spot for 10-15 minutes, or until foamy.
1 Remove cover and stir in eggs ([adjustable]3[/adjustable] large) and melted salted butter ([adjustable]¼[/adjustable] cup).
2 In a separate large mixing bowl, whisk together the all-purpose flour ([adjustable]4¼[/adjustable] cups), salt ([adjustable]½[/adjustable] teaspoon), and garlic powder ([adjustable]1[/adjustable] teaspoon). Pour the liquid mixture into the flour mixture and mix. You can use a spatula until you reach the end of adding the flour, and then switch to using your hands. If you have a Kitchenaid mixer, you can do this with the dough hook.The dough should be soft but not sticky. If it's sticky, slowly knead in up to an additional ¼ cup of flour.
14 Knead the dough for 1 minute, or until smooth. Gently shape the dough into a ball and return it to the bowl. Drizzle the dough ball with oil, cover the bowl, and let it rest in a warm area for 30 minutes. It will only rise slightly.
15 Once the dough has rested for 30 minutes, preheat the oven to 350℉.
4 Place dough on a flour-covered surface. I prefer taping down a piece of parchment to my counter, but you can also roll directly on a clean countertop. Sprinkle some flour on top of the dough and on the rolling pin, then roll the dough into approximately a 12x16-inch rectangle.
18 Remove the butter block from the fridge and place in the center of the dough. Fold the top and bottom on top of the dough and press down the sides to seal the butter in.
19 Rotate the dough 90° then use a rolling pin to flatten it to a long 6 x 15" rectangle. Again, fold top and bottom into center, rotate, then roll out and flatten once more into a 8 x 12" rectangle.
7 Use a serrated edge knife to cut the dough into 8 strips, twist, then place in greased 9x13" pan. Brush tops with milk to help seal in the butter and create a golden brown top.*It's important to use a pan with a rim so that the butter doesn't leak out.
11 Bake at 350℉ for 20-26 minutes, or until tops are lightly golden brown. Once done, cut breadsticks in half and serve warm with pizza sauce!