No-Knead Potato Breadsticks

Virtually every recipe for potato rolls or bread uses massive amounts of butter and milk to make a soft, tender potato bread.  Which annoyed me no end, since I prefer non-dairy breads for more versatility.
 
So I tinkered for a while and came up with this amazing recipe (if I say so myself ... which I just did) which uses no milk nor butter, dairyless or otherwise.   Even reduced the eggs by a third with no reduction in taste or tenderness.  Or pillowy softness.

Played with other ingredients and quantities to make it no-knead even.   And reduced the rise times, no extra charge.

By the way, have you noticed that there are very few recipes out there for potato breadsticks?  Potato bread and roll recipes up the kazoo.  But breadsticks?  You can count them on one hand and have fingers leftover.  No idea why.  Woo-hoo .. I'm a maverick!

This is theHubs share. 

The rosemary is optional or replaceable with an equal amount of parsley, depending upon your taste.  theHubs doesn't like either in his bread substances, which is why, as you can see in the photos, the herb is not exactly evenly sprinkled.  That's my story and I'm sticking to it.

Okay, if you still have your heart set on rolls rather than breadsticks, stop whining.  Make 3 evenly spaced lengthwise cuts instead of the single cut, to magically create up to 44 soft and delicious pull-apart rolls.

No-Knead Potato Breadsticks
Yield: 20-22 breadsticks

1 pkg. active dry yeast
2 Tbl. granulated sugar
1-1/2 cups warm water, divided
6 Tbl. instant potato flakes
1 large egg
1/2 cup plus 3 Tbl. olive oil, divided
2  teaspoon kosher salt, divided
 4 to 4-1/2 cups all-purpose flour
1 Tbl. finely chopped fresh rosemary or parsley (optional)

In a large mixing bowl, dissolve yeast and sugar in 1 cup of the warm water. Let stand for 5 minutes or until very foamy.

Meanwhile, grease a large bowl with 1 tablespoon of the olive oil.  Line a medium-sized cookie sheet with parchment and grease the parchment with another tablespoon of the oil.  Set both aside.

With an electric mixer fitted with the beater attachment, mix in remaining 1/2 cup water, potato flakes, egg, 1/2 cup of the olive oil, salt, and 2 cups flour on the low speed for until incorporated, about 1 minute. Beat an additional 2 minutes, adding remaining flour, a 1/2 cup at a time,  until dough comes together, starts to pull away from the sides and resembles mashed potatoes. 

Never said the ball had to be perfectly round.

Lightly oil hands.  Form dough into a ball and place in prepared large greased bowl, turning to grease. Cover bowl and let dough rise in a warm area for 30 minutes.

Preheat oven to 375F.  Uncover bowl and punch dough down.  Place dough on prepared cookie sheet.  Use lightly greased hands to spread dough into a rectangle about 10 by 8 inches and 1/2 inch thick.  Cover and let rise another 30 minutes.

Who cares they aren't all the same size ... makes them more homestyle.

Brush top of dough with remaining tablespoon of oil.  Sprinkle evenly with rosemary or parsley (if using).  Use a sharp knife or pizza cutter to cut dough in half lengthwise, then crossways into strips about 1-inch thick; do not separate breadsticks.

 Bake at 375F for 18-20 minutes or until top is golden brown. Transfer to a cooling rack.  Let cool at least 15 minutes.

Serve warm or at room temperature, allowing everyone to tear off their own serving.

Note:  This recipe was entered in Food52's Your Best Recipe with Potatoes 2.0.