0 Buttery Breadstick Bones for Halloween!

Are you ready for Halloween? Our family is, and we enjoy these soft, buttery breadsticks, warm from the oven or with a hearty bowl of chili

These breadsticks are easy to make, so grab your little goblins and get ready!

Start with my popular Dinner Roll recipe

After the first rise, get ready to shape them into bones. 

Here's how:
1. Divide dough into 2 large piles & cover with plastic wrap.
2. Take one pile of dough and cut into 12 equal pieces.
3. Roll each piece into a log, about 8 inches long. Place on prepared baking sheet.
4. Using kitchen scissors, make a 1.5" cut lengthwise into each end.
5. Tuck each cut end under and press to seal, spreading them apart to form a "V."

6. Using a pastry brush, brush each breadstick with melted butter.

7. Sprinkle with your choice of seasonings. You can use garlic powder, garlic salt, Johhny's garlic seasoning or my favorite, McCormick's Salad Supreme seasoning. 

8. Cover and let rise until almost double in size. Bake for 12-14 minutes and transfer immediately to a wire rack.

Homemade Buttery Breadstick Bones

Buttery Breadstick Bones

Yield: 24 Breadsticks
Author: Frieda Franchina, adapted from Better Homes & Gardens & Rhodes
Prep time: 15 min
Cook time: 14 min
Total time: 3-4 hours
Here's a fun bread shape that is perfect for Halloween or for anyone who loves dogs. This soft, buttery breadstick can be enjoyed alone or dunked into your favorite bowl of chili or soup.


  • 4 1/4 - 4 3/4 cups all purpose or bread flour
  • 1 Tablespoon active dry yeast
  • 3/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 cup milk
  • 1/3 cup butter, margarine or shortening
  • 2 eggs, room temperature (see Tip)
  • 4 Tablespoons butter, melted (for brushing tops)
  • Seasoning (see below)


How to Make Homemade Buttery Breadstick Bones

  1. Put 2 cups flour into a mixing bowl of electric mixer fitted with a dough hook
  2. Add yeast, salt, sugar and stir well with a large spatula or spoon.
  3. In a microwave safe bowl, combine milk, sugar, butter and melt on 1/2 (50%) power for 3 minutes or until butter is almost melted. Temperature of heated milk mixture should be between 90°F-100°F.
  4. Pour mixture into flour mixture and add cracked eggs. Stir until flour is incorporated. Mixture will be lumpy.
  5. Cover and allow this mixture to stand for 10 minutes. (called "sponging")
  6. Add rest of flour, one cup at a time, and mix with dough hook on low speed. 
  7. Continue mixing, for about 10 minutes, until dough is smooth and elastic. Dough should feel wet, but not sticky.
  8. Scrape down sides of bowl, lightly oil the top of dough and cover with plastic wrap. 
  9. Allow to rise in a warm place (about 90°F), till double, about 30-45 minutes. 
  10. Melt butter in a small microwave safe dish or on the stove top. 
  11. SHAPE dough as directed: Cut dough into two equal piles. Divide each pile into 12 pieces of dough. Roll each piece of dough into a 8" long log & place on a prepared parchment/silicone lined baking sheet. Using kitchen scissors, cut a 1.5" slit on each end of the log. Tuck each end under, pressing firmly to seal, spreading the ends into a "V."
  12. Brush the tops of each breadstick with melted butter & sprinkle your desired seasonings on top.
  13. Cover with plastic wrap, allow to rise in a warm place until almost double, about 30 minutes. 
  14. Bake in a preheated 375°F oven for 12-14 minutes until golden brown. Transfer immediately to a wire rack to cool. 
TIP: Quickly bring eggs to room temperature by putting UNCRACKED eggs in a drinking glass or bowl filled with HOT tap water & wait 10-15 minutes. 
Seasonings: Sprinkle any of the following: garlic powder, garlic salt, Johnny's Garlic seasoning or my favorite, Salad Supreme seasoning. You can add finely shredded sharp cheddar cheese or Parmesan cheese on top for a cheesy breadstick.


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