After too long of a hiatus, I’ve decided to do some baking again. I decided to start doing breads that go with dinners, and this weekend I decided on Olive Garden breadsticks.
After several weeks, and contemplating what to do this year, I decided on biscuits, and the first one I wanted to share was the recipe for Olive Garden breadsticks, and they turned out amazing.
The recipe is pretty simple actually. You first start things off by combining warmed water, instant yeast, granulated sugar, and melted unsalted butter. You can combine all these in a stand mixer with your bread dough hook attachment.
After the first bit of ingredients are mixing, you need to slowly pour in the bread flour little by little. I use a piece of parchment paper to slowly add the bread flour in little by little. After a while, the dough starts to stretch out little by little.
After being in a stand mixer, make sure you have a greased bowl for the dough to rise.
Put the dough in the greased bowl and cover it in plastic wrap. Then put it in a warm environment. I had to improvise, so I used my laundry closet. Luckily, my dryer hose has a hard time staying attached, so it warms the closet. You need to let this sit for an hour and a half.
After that, you need to measure 2oz portions of dough, and stretching it out to a length of about 7 inches. Then you need to cover them up and let them sit for another hour. I had to cut it short to 45 minutes, and it seemed to work.
I used aluminum cookie sheets because they won’t burn the bottom of the breadsticks.
After the time, the oven was heated up to 400F and they were baked for exactly 12 minutes, and they came out perfect. Then I brushed some melted butter on top and sprinkled a kosher salt/garlic powder mix on top.
This is a good recipe to make if you decide to make these ahead of time. I recommend this recipe because it was so good, and it was a hit with my family for dinner. The recipe is a keeper!
For the dough:
- 1 cup plus 2 tablespoons warm water
- 1 1/2 teaspoons instant yeast
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 3/4 teaspoons salt
- 16 ounces (about 3 1/3 to 3 1/2 cups) bread flour
For the topping:
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- In the bowl of a standing mixer, combine the water, yeast, sugar, and butter. Add in the salt. Attach the dough hook to the mixer and begin to gradually add the flour on low speed. Increase speed to medium and knead the dough for about 7 minutes, or until it is smooth and elastic.
- Remove the dough to a lightly oiled bowl and cover with plastic wrap. Let rest in a warm place until doubled in size, about 1 1/2 hours.
- Divide the dough into 12 (2 ounce) portions. Roll each piece of dough into a 7-inch log. Place the dough logs on nonstick baking mat or parchment-lined baking sheets, cover, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 400°F. Bake for about 12 minutes, or until golden brown. Remove from oven and immediately brush with melted butter. Combine the salt and garlic powder and sprinkle evenly over breadsticks. Serve warm.