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.
- 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
- 3 Tbs butter melted
- sea salt
- 1 tsp garlic powder
- For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes.
- Add salt, butter, and 2 cups of flour. Mix the dough on low.
- 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.
- Let the dough rest in the bowl until doubled in size, about 1 hour and then roll it out.
- 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.
- 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)
- Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt.
- Now preheat the oven to 400 degrees and bake them for 12-14 minutes or until golden brown.
- While they are baking combine the rest of the melted butter with 1 tsp garlic powder.
- 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