Olive Garden Breadsticks

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These are a little more dense then Olive Garden’s. But the flavor is incredible and pretty right on with the garlic butter.

Yield: 12-14 pcs.

Ingredients:

Dough:

  •  1 1/2 cups warm water
  • 2 Tbs sugar
  • 1 Tbs yeast
  • 1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)
  • 2 Tbs butter, softened
  • 4-5 Cups flour

Topping:

  •  3 Tbs butter melted
  • sea salt
  • 1 tsp garlic powder

Directions:

  1. For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes.
  2. Add salt, butter, and 2 cups of flour. Mix the dough on low.
  3. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.
  4. Let the dough rest in the bowl until doubled in size, about 1 hour and then roll it out.
  5. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, ( I usually only use one) and lay the breadsticks out leaving about 2 inches between each one.
  6. Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven)
  7.  Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt.
  8. Now preheat the oven to 400 degrees and bake them for 12-14 minutes or until golden brown.
  9. While they are baking combine the rest of the melted butter with 1 tsp garlic powder.
  10. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

*Originally posted by Susie at http://www.returntosundaysupper.com/2012/03/french-onion-soup-recipe-postcards-from-paris.html

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