Copycat Olive Garden Breadsticks
July 25, 2014
"Oh my goodness, these are good! Easy too. I let mine rise too long, so they were bigger around than olive gardens, but otherwise I think they are very close to the original. Last time I included crushed garlic in the second brushing and baked them a couple minutes more. Irresistible! (I went to Olive Garden last week, and now I can honestly I like mine better.) You can make this up and roll out only the breadsticks you need for tonight's dinner. Keep the rest covered in the fridge for another night. Adapted from Ashbow's recipe on Food.com."
- BRUSH WITH
- BRUSH AGAIN
- Serving Size: 1 (125.8 g)
- Calories 321.3
- Total Fat - 8.1 g
- Saturated Fat - 4.7 g
- Cholesterol - 19.3 mg
- Sodium - 758.6 mg
- Total Carbohydrate - 54.2 g
- Dietary Fiber - 1.9 g
- Sugars - 3.4 g
- Protein - 7 g
- Calcium - 16.2 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Place 1/4 cup warm in your mixer bowl, sprinkle in the yeast and a pinch of sugar. Wait until foamy, about 5 minutes.
Add the remaining ingredients, mixing with paddle attachment until a slightly sticky dough forms.
If you have a kneading attachment, switch to it and knead until dough is smooth and soft. If not, knead by hand for about three minutes.
Split dough in half, and roll each half into a log. (At this point you can place half the dough in the fridge to keep for another night.)
Cut each log into 8 pieces. (The ends are probably smaller, so be generous when cutting them.)
Using your hands, roll each piece of dough into a log about 7 inches long.
Place 2 inches apart on parchment on large cookie sheets.
Cover with a cloth and let rise in a warm place until almost doubled, about 45 minutes.
Preheat oven to 400 degrees. Brush tops of breadsticks with melted butter and sprinkle with kosher salt. Bake until slightly golden, about 15 minutes.
Meanwhile, combine the salt, garlic powder and oregano. Brush warm breadsticks with melted butter and sprinkle with salt mixture.
Tips & Variations
No special items needed.