Olive Garden Breadsticks Copycat Recipes
ALMOST-FAMOUS BREADSTICKS (OLIVE GARDEN COPYCAT)
Since Olive Garden won't give out the recipe, here's the closest one to the real thing! This recipe calls for a Kitchen-Aid mixer with the paddle attachment, but I'm sure you could use something similar. From Food Network magazine.
Provided by Ashbow
Categories Yeast Breads
Time 31m
Yield 16 breadsticks, 16 serving(s)
Number Of Ingredients 9
Steps:
- Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
- Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch pieces. Knead each piece slightly and shape into a 7-inch long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
- Preheat the oven to 400 degrees F.
- Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt.
- Bake until slightly golden, about 15 minutes.
- Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano.
- Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
- Serve warm with salad.
Nutrition Facts : Calories 160.3, Fat 4, SaturatedFat 2.3, Cholesterol 9.5, Sodium 508, Carbohydrate 27.1, Fiber 1, Sugar 1.7, Protein 3.6
ALMOST-FAMOUS BREADSTICKS
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 16 breadsticks
Number Of Ingredients 9
Steps:
- Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
- Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
- Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
OLIVE GARDEN BREADSTICKS COPYCAT RECIPE
The perfect copycat Olive Garden Breadsticks! Perfect with any salad and pasta!
Provided by Camille Beckstrand
Categories Side Dish
Time 1h30m
Number Of Ingredients 8
Steps:
- In a large mixing bowl of a dough mixer, mix together water, softened butter, flour, sugar, salt, and yeast and make smooth soft dough.
- (If you don't have a dough mixer, simply mix ingredients together in a bowl using a large spoon. When dough becomes too hard to mix using that, pull out of bowl and knead on a floured surface until dough is smooth. I kneaded mine for about 5 minutes and it turned out fine)
- When dough is ready make elongated shape of bread sticks measuring 1 1/2 inch thickness and 5-6 inches long.
- Place these sticks on a greased baking sheet by keeping 2-4 cm distance in between sticks.
- Cover the pan and let them rise to double in size for 60-80 min (keep in a warm place for faster rising).
- After they have risen, preheat oven to 375 degrees F.
- Brush breadsticks with melted butter and sprinkle with garlic salt. Bake for 18-20 minutes until they are lightly golden on top (don't over bake).
Nutrition Facts : Calories 195 kcal, Carbohydrate 35 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 9 mg, Sodium 420 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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- 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.
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- 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.
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- Add olive oil, salt and flour. Mix with the dough hook for 6-8 minutes on medium low speed until smooth. Transfer to an oiled bowl and cover with plastic wrap sprayed with cooking spray. Let rise until doubled in size, about an hour.
- Punch down and turn dough out onto a lightly floured surface. Cut into 12 even portions, about 2 oz each. Roll out into 8-9 inch logs and set on baking sheet. Let rest for 10-15 minutes.
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- In the bowl of an electric stand mixer whisk together warm water, yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes.
- Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and vegetable oil, then fit mixer with paddle attachment and blend mixture until well combine.
- Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic*.
- Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1 1/2 hours.
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- Preheat and prepare. Preheat oven to 400°F and line a 9×13-inch baking sheet with parchment paper. Set aside.
- Melt butter and warm milk. In a small saucepan, melt the butter over medium heat. Then, stir in the milk and warm to 105-112°F. Alternatively, you may also melt and warm the milk in the microwave for 30-60 seconds at 50% power.
- Combine with yeast and sugar. Next, add the yeast and sugar to the bowl of a stand mixer fitted with a dough hook. Slowly add the warmed milk to the yeast and sugar and gently stir to combine.
- Add egg and dry ingredients. Next, with your stand mixer on its lowest speed, stir in the egg and salt before adding in 2-1/2 cups (300g) of flour.
- Knead. Increase your mixer to its second speed and knead the dough for 3-4 minutes. Alternately, you may knead by hand for 6-8 minutes on a lightly oiled surface.
- Shape. With lightly floured hands, divide the dough into 12 equal pieces, approximately 65 grams each. Then shape dough into 12 breadsticks, and place them 1 inch apart on the prepared baking sheet(s).
- Proof. Cover loosely with a tea towel or plastic wrap, and let the dough proof for 10-15 minutes in a warm place. The breadsticks should rise and puff slightly during this period.
- Bake. Uncover the breadsticks and transfer to the preheated oven. Bake for about 10-12 minutes, or until golden brown.
- Make the garlic butter. While the breadsticks are baking, prepare the garlic butter by melting the butter on your stovetop or in the microwave. Remove from heat and then stir in the salt and garlic powder.
- Baste. Remove the breadsticks from the oven when golden, and immediately baste with the melted garlic butter. Serve warm. Inspired by: Chicken & Gnocchi Soup.
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