Olive Garden Breadsticks
Let’s learn how to make Olive Garden breadsticks at home and even better! It’s the best thing on their menu and when you make them at home freshly baked, they turn out so fluffy and soft. Don’t even get me started on that buttery garlic flavor!
Ingredients
DOUGH
- 1 3/4 teaspoon active dry yeast
- 1/2 cup whole milk warm
- 1/2 tablespoon granulated sugar
- 3 1/3 cup all purpose flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoon salt
- ¼ cup unsalted butter melted
- 3/4 cup whole milk warm
GARLIC BUTTER TOPPING
- 3 tablespoons unsalted butter melted
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
OTHER
- parmesan grated
- marinara to dip in
Instructions
- In a small bowl, proof the yeast. Add the active dry yeast, ½ cup warm whole milk, and ½ tablespoon granulated sugar. Whisk together and cover for 10 minutes until bubbly and alive.
- In a large mixing bowl, add the all purpose flour, the rest of the white sugar, and salt. Whisk all together. Then add the unsalted butter, the rest of the warm milk, and the proofed yeast mixture.
- Use the hook attachment on the stand mixer to beat it until it forms a dough that is elastic and soft but not sticky! You can also mix it together with a wooden spoon.
- Transfer to an oiled bowl and cover with saran wrap. Place in a warm place for an hour or until doubled in size.
- Divide the dough into 10 to 12 equal portions. Roll each ball out into a long thin strip about 8 inches long.
- Place them spaced apart on 2 baking sheets lined with parchment paper.
- Cover and allow them to double in size again.
- Preheat the oven to 425°F.
- In a small bowl, combine salt, garlic powder, and Italian seasoning. Set aside.
- Bake each tray for 10 to 12 minutes or until golden on top.
- Take out of the oven and brush with the melted butter. Sprinkle the seasoning mixture on top of each one and parmesan if you’d like.
- Enjoy warm!
Notes
- Make sure the milk is warm, not cold and not hot. If it is too hot, you will kill the yeast. If it is cold, the yeast will not activate properly. 105°F to 110°F is the best. It should feel warm to the touch.
- If the dough appears too dry, add a tablespoon of milk at a time. If the dough appears too wet and sticky, add a tablespoon of flour at a time.
- Active dry yeast or instant yeast can be used interchangeably. If using instant yeast, you can skip the step of hydrating it.
- Try not to agitate the dough after the second proofing when they’re shaped into breadsticks. If accidentally touched, they can deflate and the breadsticks will look wrinkled after baking so just handle them with care.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!