Homemade Olive Garden Breadsticks
Tastes Better From Scratch
Tastes Better From Scratch
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  • 1 1/4 tsp active dry yeast 2 Tbsp sugar, divided 3 - 3 1/4 cups all-purpose flour 1 1/2 tsp salt 3 Tbsp vegetable oil Garlic butter topping 2 Tbsp margarine or butter 1/2 tsp salt 1/4 tsp garlic powder Instructions Measure warm water in a liquid measuring cup. Add yeast and 1 tsp of the sugar and mix until yeast dissolves. Allow to rest for 10 minutes. In the bowl of an electric stand mixer, add yeast mixture, remaining 1 Tbsp + 2 tsp sugar, 1 1/2 cups flour, 1 1/2 tsp salt and vegetable oil and mix to combine. Add in remaining 1 1/2 cups flour and knead mixture for 7 minutes until the dough is smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly sticky. Add remaining 1/4 cup of flour, if needed. Transfer dough to a large, greased bowl and cover with a dry towel or plastic wrap. Allow to rest in a warm place until double in size (about 1 - 1 1/2 hours). Once risen, punch dough down and divide it into 12 equal parts. Roll each piece of dough into a 9in rope and transfer to a greased cookie sheet. Cover and let rise again for 1 hour. (I sprayed the top of my breadsticks with cooking spray to help them get golden while baking.) Bake breadsticks at 425 degrees F for 10-12 minutes. While the breadsticks bake, mix the garlic butter topping ingredients together. Brush butter mixture over the tops of the hot, cooked breadsticks. Serve warm. Store in a airtight container. By Lauren Allen



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