Wednesday, April 13, 2011

Olive Garden Breadsticks


For as much as Frog Prince and I love bread, we rarely make bread sticks.


Now, we might have to make an exception.

These bread sticks are amazing!  Great flavor, and really easy to make.  I couldn't go all out whole wheat in this recipe because, well, Olive Garden's bread sticks are not whole wheat.  But, I did use 1 C of white whole wheat flour, just to make them a little more Finding Joy in My Kitchen style!



Olive Garden Breadsticks - Misadventures of Mrs. B

Ingredients

  • 3/4 C warm water
  • 1 1/8 tsp. yeast
  • 2 1/4 C flour {I used 1 C white whole wheat}
  • 1 T butter, melted {unsalted}
  • 1 T sugar
  • 1 tsp salt {I used sea salt}

Directions

Begin by dissolving the yeast in the warm water, in the bottom of your mixing bowl.


Add the melted butter, salt and sugar to the mixture.

 
Add the flour; and mix the flour in using a dough hook. 


Then, shape into 8-10 bread sticks.

 
Allow the dough to rest, covered for ~45 minutes.
 


Bake at 400 for ~7 minutes.

Meanwhile, mix together 1 T melted unsalted butter, 1 tsp. sea salt and 1 tsp. garlic powder.

Brush each breadstick with melted butter mixture.

 
Then, bake for ~8 more minutes, until lightly browned.
 

Brush the rest of the melted butter over the breadsticks.  Serve warm.

 
Enjoy!!!



Linked to: What's on Your Plate? URS

33 comments:

  1. Hey Snow White- I'm drooling over these and can't wait to make them.... I do have a question.... I'm still a novice in the cooking department, so it may be a dumb one but I haven't gotten the whole dough thing mastered yet. If I don't have a stand mixer but do have a bread machine, would I just follow the same directions on the dough setting?

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  2. Wow, and they actually look like Olive Garden breadsticks as well. We'll have to give these a try!

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  3. I actually made these last night! They were so good. My husband is a big Olive Garden fan so I googled the breadsticks and am so happy with the result!

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  4. I love me a good breadstick! I think they are SO versitile!!!

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  5. Now how easy is that.. I always think that baking can be a chore.. but you make it look so easy... I have just becom a follower on you blog hope you hop on board my blog as well. Happy Baking.

    http://fromgrannyskitchen.blogspot.com/
    Thanks Judy

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  6. Trying these tonight! Thanks for the recipe!

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  7. We were just talking about these breadsticks the other day. Yum!

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  8. YUM! These look SO GOOD! I love OG breadsticks! I'm going to have to try out this recipe. Even with all white flour they have to be better for you than what you get at the restaurant!

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  9. I have to make these. They are one of the bread shapes that I have not tried before. They look like fun and I think breadsticks are great.

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  10. They DO look like OG breadsticks. So good!

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  11. YUM!! :) These look so good, friend!! I can't wait to try them!

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  12. They look so soft, crusty and delicious! I would of done the same thing and added a little whole wheat!

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  13. We are such breadstick fans in our house. I will definitely be making these! They look fantastic!

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  14. Love the short rising time on these. I could get them into the oven pretty quickly after work today. Yum!

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  15. Help! I haven't baked mine yet, but I wish you would have posted a picture of the dough after the dough hook? My dough was all separated... I expected it to be a big lump? Could someone post a pic of the dough before it rises? Thanks!

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  16. @Heather

    The dough should be in a clump. It is possible that there is not enough moisture in your dough -- so, I'd recommend adding a bit more liquid. I looked for a photo, but I don't have one... sorry!

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  17. These are delicious! I've had a hard time making things with yeast and I do believe these are my first official win. :) I so enjoy your website, thanks for sharing all your wonderful recipes and tips.

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  18. I tried these and...wow, VERY SALTY! It seems like there is way too much salt both in the dough and butter topping. I think next time I will add more water (they were also very dry and heavy) and cut way way back on the salt. Thanks for the recipe!!

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  19. @Kathleeny

    Thanks for the feedback! I used unsalted butter -- so I'll update the recipe to reflect that. I also used sea salt (freshly ground)... so that would make a big difference in the salt too.

    Not sure why they were heavy and dry... ours were light and fluffy.

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  20. These look so good:) I'm bookmarking them to make soon.

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  21. Used to go to OG for lunch.
    Bottomless salad bowl, Iced tea and these bread sticks. I do not have a mixer or a bread machine... but these look so good. My Mil used to make 8 loaves of bread at a time without machine or mixer so I guess I can manage one recipe for breadsticks.

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  22. Love, love, love your blog! Thank you for your wonderful recipes!

    I tried these breadsticks a few weeks ago and they were delicious! I'm definitely not the cook in our house-but these were so simple and tasted great!

    Thanks again!

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  23. I'm excited to try this recipe & I have a question ... do u have to let the breadsticks rise again after shaping them? I noticed that step is left out & love that if it is correct ... :) thanks in advance! :)

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  24. These look amazing! I am going to try these out this week. I'd love to the recipe for the lasagna dish that is pictured with the breadsticks! Is the recipe for the lasagna on your page? :)

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  25. @Sharon - Here's the link to the Make Ahead Spinach & Pasta Bake pictured here.

    http://joyinmykitchen.blogspot.com/2011/04/make-ahead-spinach-pasta-bake.html

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  26. Can I use my bread machine to make the dough?

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  27. I just stumbled upon this recipe this week. I made it twice. The first time I made it the dough came out very flaky and dry after mixing it and the breadsticks were heavy and dry. The second time I added a little more water (ended up being 1 cup instead of 3/4 cup) and the dough seemed perfect. But after baking, the breadsticks were still heavy. To me they are nothing like OG (I used to work there so I would definitely know lol). What am I doing wrong? Help? The only other difference is that I am using fast rising yeast...I followed the instructions on the jar which weren't much different than the recipe (it just said to dissolve in 100 degree water). Could the yeast be messing this up that much?

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    1. What kind of flour are you using, if you don't mind me asking. I've found that sometimes that can make a big difference.

      Second, kneading the dough. You want to knead it long enough that when you pull a piece off you can stretch it a good distance without it ripping. This will give the dough good gluten development, which should help the lift. The yeast also could make a difference - did it froth well after dissolving it in the warm water? If the water is too warm and it doesn't froth, that means the water could have killed the yeast and that would not allow the yeast to produce CO2 which gives bread the lift.

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  28. I don't know...just the same flour I use for everything else I bake...cakes and cookies and stuff like that. I thought it seemed to have good stretch but I can try kneading it more. The yeast was a brand new jar but there was absolutely no froth with the yeast in the water. I haven't done much with yeast I didn't know it was supposed to do that. So that's probably the issue. How warm is your water usually? Do you microwave it or just use warm water from the faucet?

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    Replies
    1. It could be the yeast then. Aim for 100 degree water or less.

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