So this recipe was billed as copycat Olive Garden bread sticks. Eric and I didn't really taste the similarities. But that doesn't mean they weren't good. In fact, they were fabulous. Over dinner, Eric was coming up with new variations to try. Smeared with garlic butter or sprinkled with Parmesan cheese. We will be making these again, I can tell you that.
Recipe from here.
1 cup, plus 2 tablespoons warm water
1 1/4 teaspoon active dry yeast
2 tablespoons granulated sugar, divided
3 to 3 1/4 cup flour
1 3/4 teaspoon salt
3 tablespoons vegetable oil
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon garlic powder
In the bowl of a standing mixer, mix together warm water, yeast, and 1/2 teaspoon sugar unilt yeast has dissolved. Allow mixture to rest for 10 minutes.
Add in remaining sugar (1 tablespoon plus 2 1/2 teaspoons) 1 1/2 cups flour, salt, and vegetable oil to the yeast. With the paddle attachment on your mixer, combine. Change out the paddle for the dough hook attachment. Add the remaining flour and set mixer to low. If needed add up to 1/4 cup of additional flour (I didn't need to). When dough has been sufficiently kneaded, it will pull away from the sides of the bowl, but still be slightly sticky. It should also be smooth and elastic.
Place the dough in a large greased bowl and cover with plastic wrap. Allow the dough to rise in a warm place until it doubles in size, about 1 1/2 hours.
Punch the risen dough down then divide it evenly into 12 pieces, keeping them covered as you work. On a lightly floured work surface, roll each piece into a 9-inch rope then place them on greased cookie sheets (I used 2). Once more, cover the dough with plastic wrap and allow it to rise for 1 hour.
Preheat oven to 425 degrees then bake the bread sticks for 11 to 13 mintues until the tops are golden. As the bread sticks bake, make topping. In a small bowl, melt butter in the microwave. Stir in salt and garlic powder. Brush the mixture over the tops of the breadsticks.
Serve warm. Store leftovers in an airtight container.
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