Olive Garden Breadsticks Recipe
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5
Olive Garden Breadsticks Recipe
Description
This recipe for Olive Garden Breadsticks outlines a yeast dough blended from warm water, sugar, salt, oil, and flour to form a soft, slightly sticky dough. After proofing until doubled, the dough is divided and shaped into 9-inch ropes, then allowed a second rise to develop softness and volume. Baking at 425°F results in a golden brown exterior while maintaining a tender crumb. The baked breadsticks are brushed with a melted butter and garlic salt mixture containing parsley flakes to finish.
The breadsticks pair well as a side for Italian meals or as a snack with dips. The dough can be frozen before the second rise, making it easy to bake fresh breadsticks later, or the baked breadsticks themselves can be frozen for reheating. Leftover breadsticks store best at room temperature in a bag to maintain softness.
Freezing and thawing require careful handling, such as covering with oiled plastic wrap to prevent sticking. Reheating can be done in the oven or microwave. These steps allow making breadsticks ahead of time for convenient serving.
Ingredients
Breadstick
- 1 cup water plus 2 tablespoons, warm
- 1¼ teaspoon active dry yeast
- 2 tablespoons sugar
- 1½ teaspoon salt
- 3 tablespoons vegetable oil
- 3 to 3¼ cups all-purpose flour
Topping
- 2 tablespoons butter melted
- ½ teaspoon garlic salt with parsley flakes
Instructions
- In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water. Let sit for 5-10 minutes or until foamy.
- Add the salt, oil, and two cups of flour, and mix until combined. Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is soft and only slightly sticky to the touch.
- Knead the dough until smooth, sprinkling with flour as needed to make the dough manageable. Place the dough in a lightly greased bowl and let rise for one hour, or until doubled.
- After the dough has risen, punch it down gently and divide it into 12 equal-sized balls. Roll each ball out into a nine-inch rope, and place on a baking sheet lined with parchment or a silicone liner.
- Repeat with remaining dough, using two baking sheets. Cover and let rise for one hour.
- During the last ten minutes of the rise time, preheat the oven to 425°F. Bake 12-14 minutes or until golden brown.
- Remove from oven and brush with melted butter, then sprinkle with garlic salt. Serve warm.
Notes
- Fresh breadsticks are best eaten the day they are made but can be stored at room temperature in a container to keep softness.
- The dough can be frozen after shaping but before the second rise for up to 3 months; thaw completely before baking.
- Baked breadsticks freeze well for 1-2 months and can be reheated in a microwave or oven.
- When thawing frozen dough, cover with oiled plastic wrap to prevent sticking and remove it before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12breadsticks
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 407mg | 17% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 59IU | 1% |
| Calcium | 5mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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