For the rosemary rissini, dissolve the yeast in water, stir in the molasses and oil. Mix the flour with salt in a bowl, remove the needles of the rosemary and add them to the flour.
If you like you can chop them a little. Then knead flour mixture with water mixture. Form the dough into a ball and let it rise, covered with a little flour.
After 1-2 hours the dough is doubled, knead again and form grissini from the dough. Place them on an oiled or paper-covered baking sheet, brush with a little oil if necessary and bake at 200 degrees until light brown.
Preparation Tip:
Sprinkle the rosemary rissini with cheese or bake them with dried tomatoes, olives, etc.
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