Olive Garden Breadsticks
These Olive Garden breadsticks are even better than the ones you get at the restaurant. They're soft and tender, buttery and garlicky, and super easy to make.
Servings: 12
Ingredients
For the breadsticks
- 1 1/2 cups warm water 110 degrees
- 2 1/4 teaspoons active dry yeast 1 package
- 2 tablespoons sugar
- 4 1/4 cups bread flour
- 1 tablespoon salt
- 2 tablespoons melted butter
For the topping
- 1/4 cup butter melted
- 1 teaspoon garlic salt
Instructions
- In a small bowl, combine the sugar, yeast, and warm water. Let sit for 5 minutes, or until foamy.2 1/4 teaspoons active dry yeast, 2 tablespoons sugar, 1 1/2 cups warm water
- In a large bowl, whisk together the flour and salt. Add the yeast mixture and butter. Mix until it starts to come together in a ball.4 1/4 cups bread flour, 1 tablespoon salt, 2 tablespoons melted butter
- Turn dough onto a lightly floured surface and knead for 5 minutes.
- Form the dough into a square on your counter. Divide the dough into 12 equal pieces. Roll each piece into a bread stick.
- Place on a lined baking sheet. Cover and let rise for about 45 minutes.
- Preheat oven to 400F. Bake bread sticks for 12 minutes, or until lightly browned.
- Mix together the butter and garlic salt. Brush over the cooked breadsticks.1/4 cup butter, 1 teaspoon garlic salt
- Allow to cool slightly before serving
Video
Notes
- Adapted from You Made That
- Store in an airtight bag at room temperature for 3 days, or in the fridge for 5 days.
- Reheat in a 350F oven for 5 minutes, or in a microwave on 80% power in 15-second increments.
- To freeze, wrap the breadsticks in plastic wrap and then put in an airtight bag. Store for up to 4 months.
Nutrition
Serving: 12Servings | Calories: 232kcal | Carbohydrates: 36g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 229mg | Fiber: 1g | Sugar: 1g
