Kids love Olive garden breadsticks as they are soft, fluffy and chewy with buttery topping. Making these breadsticks at home is really easy. They are so delicious, they are gone in no time.
Preparation Time: 20 minutes
Resting Time : 2 1/2 hours
Bake Time : 12 minutes
Makes : 12
Active dry yeast : 1 1/4 teaspoon
Warm water : 1 cup + 2 tablespoons
Sugar : 2 tablespoons
All purpose flour : 3 1/2 cups
Salt : 1 1/2 teaspoons
Oil : 3 tablespoons
Butter : 2 tablespoons
Salt : 1/4 teaspoon
Garlic powder : 1/4 teaspoon
In a bowl, add yeast, sugar and 1/2 cup warm water. Stir and cover. Let it rest for 10 minutes to activate.
In a large bowl, add all purpose flour, salt, yeast mixture, rest of the water, oil and knead well for 7-9 minutes until the dough is smooth and elastic.
Transfer the dough to a greased bowl, cover with wet cloth or cling wrap and let it rest for 1 1/2 hours or until the dough is double it’s size.
Gently punch the dough down, divide into 12 equals portions. Make each portion into a 9 inch rope on a lightly floored surface and place them on a greased and dusted cookie sheet.
Cover with wet cloth or cling wrap and let it rest for 45 minutes to 1 hour.
Preheat the oven to 425 degrees F during the last 15 minutes of second proofing.
Place the cookie sheets into the oven and bake for 12 minutes or until the tops are golden brown.
In the meanwhile, in a small bowl, mix all the ingredients listed under topping.
Take the breadsticks out, gently brush the topping and let them rest for 5 minutes before serving.
I served the breadsticks with olive oil dip made with extra virgin olive, fresh ground pepper and salt. They taste delicious with Marinara sauce.