Cheesy Ranch Breadsticks

4.84 from 6 votes

Cheesy Ranch Breadsticks are the perfect side dish for any meal. They're a homemade breadstick topped with ranch and lots of cheese!

Prep Time30

Cook Time20

Rest Time10

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 263kcal

Cost: $8

3 ¼ cups (403g) all-purpose flour (you'll start with 2 cups and add more when mixing)
1 envelope (2 1/4 teaspoons) Fleischmann's® RapidRise Yeast
1 tablespoon (13g) granulated sugar
1 ½ teaspoons salt
1 ⅓ cups (316ml) very warm water (between 120°-130°F) (think hot bathwater)
⅓ cup (79ml) olive oil

Preheat oven to 425°F.
You can use a wooden spoon and do it by hand or use an electric mixer fitted with the dough hook. Combine 2 cups flour, undissolved Fleischmann's® RapidRise Yeast, sugar and salt in a large bowl. Add very warm water and 1/3 cup oil; mix until well blended, about 1 minute.
Slowly add enough flour to make a soft dough. Dough will form a ball and be slightly sticky.
Turn out dough onto a floured surface and knead the dough, adding additional flour as necessary, until the dough is smooth and elastic. This will take just a minute if you used an electric mixer, about 4 minutes if you're doing it by hand. (To knead the dough, add just enough flour to keep your hands from sticking. Flatten the dough and roll it towards you; using the heels of your hands push it away in a rolling motion. Rotate and repeat until a soft and elastic dough ball forms.
Drizzle the bottom of a pan with a bit of olive oil. Pat dough with floured hands to fit a pizza pan or baking sheet to desired thinness.
Stir together 3 tablespoons olive oil and ranch seasoning mix. Brush all over dough. Top with cheese. Bake 15-25 minutes or until golden and cheese is melty. Baking time will vary depending on how thick or thin you roll your dough.

If you don't have a thermometer to test the water, think hot bathwater. The water should be very warm to the touch.