Those craveable breadsticks from Olive Garden? This is how you make 'em.
Course Yeast Breads
Cuisine Italian
Keyword Copycat, Olive Garden
Ingredients
1 ½cupswarm water
2 ¼teaspoonsactive dry yeast
2Tablespoonssugar
3 ½cupsall purpose flouradd more or less as needed
2Tablespoonsunsalted buttermelted
1Tablespoonsalt
Butter Topping
½cupbutter
2teaspoonsgarlic powder
1teaspoonsalt
Instructions
Make butter topping
Warm ½ cup butter, 2 teaspoons garlic powder, and 1 teaspoon salt. Reserve.
Make Dough
PROOF THE YEAST: In a small bowl, dissolve sugar, a pinch of flour, and yeast in a little bit of the warm water and allow to sit for 10 minutes. If the yeast doesn't bubble and foam within 10 minutes it is either mostly inactive or completely dead. Get fresh yeast and try again.
Add the rest of the water, flour, salt and melted butter to yeast mixture. Mix with dough hook attachment of stand mixer until fully combined.
Knead dough for a few minutes just until dough is smooth in consistency. Do not overknead!
Oil container three times the size of the dough. Cover tightly and refrigerate overnight
Remove dough from refrigerator 2 hours before you plan to shape it.
When the dough is roughly room temperature, lIne a sheet pan with parchment paper.
Divide dough into 2 ounce portions. Fold each into a long rectangle, than roll into a 5 inch log. Place on sheet pan, seam side down.
Allow to rise until doubled, about 45 minutes.
Bake
Preheat your oven to 400 °F.
Once oven has preheated, bake breadsticks for 6-7 minutes.
Brush the bread sticks with half the butter mixture. Return to oven and bake for 5-8 more minutes.