Let rolls thaw to room temperature and be slightly risen.

Take each roll, one at a time, and cut a tiny piece off for the wrapping above the bristles.

You will roll each piece into a rope. The larger piece will be the length of the breadstick, which I try and make almost the width of my baking sheet.

Smash one end of your breadstick rope with a bench scrape/dough cutter or other tool you may have.

Cut bristles with the edge of the bench scrape/dough cutter or knife if you don’t have a bench scrape.

Take the small rope and wrap it directly above the bristles. It almost looks like a mop.

Place broomstick on a silicon lined or greased baking sheet about 1-inch apart. Repeat with each roll.

Cover rolls with a dish towel until they puff up slightly. Remove the towel and bake according to directions on the package of rolls; it’s typically 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown. Immediately brush with butter hot from the oven! Serve with marinara dipping sauce or soup!