![\"IMG_8051\"](\"http:\/\/andreacomenta.com\/wp-content\/uploads\/2015\/08\/IMG_8051.jpg\")
<\/a><\/p>\nIn a mixing bowl, add\u00a0the flour, salt, sugar, \u00a0dry yeast. Stir Gently.<\/p>\n
Attach the mixing hook to your kitchen-aid and pour the warm water with the aniseed slowly into the bowl with the dry ingredients.<\/p>\n Add the egg and the butter. Feel free to add a little bit more of flour if the dough needs it (in this case I added about 1\/8 cup more). Once the dough is sticky but uniform, cover it with plastic wrap or a kitchen cloth and\u00a0let it rest for 1 hour.<\/p>\n After its resting time, put the dough over a floured surface and knead it for about 10 minutes.<\/p>\n Cut pieces of the dough and shape them into little sticks. if you turn them two or three times, you’ll get the shape of traditional breadsticks.<\/p>\n Put them on a non-stick cookie pan or use parchment paper below. As you see in the picture, I used both methods. I prefer the parchment paper because it’s less messy afterwards.<\/p>\n Cover them with plastic wrap and let it rest for unless 30 minutes.<\/p>\n Take out the plastic wrap and bake them at 375 for 20-25 minutes.<\/p>\n Optional and delicious: You can glaze them with a light syrup made with 3 tbsp of sugar for 1\/2 cup water and 1\u00a0tsp of aniseed.<\/p>\n Let it cool for 15 minutes before serving these sweet breadsticks.<\/p>\n They go perfect with a latte or capuccino!<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n