Buttery Grissini with Parmesan and Black Pepper

Ingredients

• 3 tablespoons butter (see notes)
• 3/4 cup milk
• 3/4 teaspoon active dry yeast (see notes)
• 2 3/4 cups all-purpose flour
• 3/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1/2 cup grated parmesan cheese
• Fresh ground pepper and flaked sea salt

Instructions

1. 1

   Add the butter and milk to a small pan and heat the milk until the butter has melted and the milk is lukewarm (not hot) to the touch. Remove the pan from the heat and sprinkle the active dry yeast over top. Let it sit for 10 minutes to bloom.

2. 2

   Whisk the flour, sea salt, and pepper in a medium-sized bowl. Once the yeast has bloomed add the milk all at once. Use your hands to combine the flour and milk until it forms a ball.

3. 3

   Turn the dough out onto a clean, dry surface and knead the dough for 5 minutes, or until it becomes smooth.

4. 4

   Put the dough back into the bowl, cover the bowl, and let it rise in a warm place for 30 minutes.

5. 5

   Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Divide the dough into 24 equal pieces. Do this by dividing the dough in half then each half into half again. Repeat until you have 24 pieces.

6. 6

   Roll each piece of dough into a long stick, about 16 inches. Lay the pieces on the baking sheets and sprinkle them with grated parmesan cheese, some fresh ground pepper, and a few pinches of flaked salt.

7. 7

   Bake the grissini in the preheated oven for 15 minutes, or until they are crispy and golden brown. Remove them from the oven and let them cool completely before storing them in a resealable bag.