Friday, August 19, 2011

Olive Garden Breadsticks

Raise your hand if you love Olive Garden breadsticks. I know! Me too! I love when they are warm and buttery and garlicky. Did you know you can make something very similar at home and it is not as hard as you might think?  Now, I want all of you who are intimidated by working with yeast to pay attention.  You can do this! They only real key here is to have fresh, active yeast and to knead your dough until smooth and elastic.  If you can do that, then you can have fresh breadsticks. And the buttery sauce that you spread on top. Oh. My. Word. You can put on as much or as little of it on as you like (and I like a lot!)
I'm going to share two recipes today. The first one is the "made from scratch" version and my hubby swears they taste better than Olive Garden's version. The second recipe is the cheater version. They don't taste exactly like the "from scratch" breadstick but they are super tasty and are a perfect (and easy!) way to dress up some premade breadsticks.
Ingredients:
1 1/2 cups very warm water
1 package active dry yeast (2 1/4 tsp.)
4 1/4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 tablespoon salt

Garlic Butter topping:
1/2 stick unsalted butter 
1 teaspoon garlic powder
1 teaspoon table salt


Directions:
In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture should be frothy. In the bowl of your stand mixer or medium-sized bowl, combine flour and salt. Add yeast mixture and melted butter to flour mixture. Mix with dough hook attachment on stand mixer or stir with a wooden spoon until fully combined. Knead dough for a few minutes just until dough is smooth and elastic. Spray baking sheet with nonstick spray. Pull off pieces of dough and roll out into strips.The first few times I made this, I pulled off way too much dough for each breadstick. So pull off smaller size pieces than you would think you'd need. Remember these are going to double in size!
Cover the dough with plastic wrap sprayed with nonstick spray (so dough doesn't stick to it from the inside) or cover with a clean kitchen towel. Put in a warm place to rise. I like to preheat my oven to about 150F degrees and then turn it off once it has warmed. I'll put my breadsticks in there because it is a nice, warm and draft-free place for the bread to rise.  Once they have doubled in size, remove sheet from oven and preheat oven up to 400F degrees.  Once it has reached temperature, take plastic wrap off of breadsticks and put in the oven. While they are baking, make butter topping. Microwave butter until melted and add garlic powder and salt, stir until combined. After 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake for another 6-7 minutes. Immediately upon removal from the oven, brush the other half of the butter on the sticks. Allow them to cool for a minute or two, and enjoy!
Now, for the quick version. Don't have time to make bread from scratch? This next recipe takes everyday canned breadsticks, and turns them into something special, and it only takes a few minutes! 
Ingredients:
1 tube (11 oz.) Breadsticks
1/2 stick butter, melted
1 teaspoon garlic powder
1 teaspoon table salt
Directions:
Preheat oven to 375F degrees. Spray cookie sheet with nonstick spray
You can lay them flat like this or twist them like the package directions suggests.

Lay breadsticks out on cookie sheet (about an inch apart.)Bake breadsticks according to package directions (about 10-13 minutes). While baking, make the garlic butter topping. Melt butter in small bowl and whisk in garlic powder and salt. Stir until combined.
When breadsticks are done, using a basting brush, coat breadsticks liberally with garlic butter. Serve warm! 
Cook's Note: I love to make this quick version to serve with marinara sauce. Or to serve with pizza and spaghetti. If you like, you can even sprinkle a bit of dried oregano on these!

76 comments :

  1. Love how you offered a shortcut, I will have to make these, we love OG breadsticks!!! Thanks Brandie, you are the best.

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  2. Oh my mouth is watering! Love OG breadsticks!! I just added yeast to my grocery store list for this morning. :) Thanks Brandie!!

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  3. Oh wow! Just yesterday I was looking for a copycat recipe for these breadsticks. Thanks you so much for sharing and I will be trying them...both of them!

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  4. I can't make these. They look WAY too addicting-- especially with the clever shortcut. Russel up some alfredo sauce and wow...dinner.

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  5. I will take them all! They sure do look tasty and nice that you have done both versions here. Yum!

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  6. We were just at the Olive Garden last night and I wanted to steal all the breadsticks for myself. Now I can just make these when no one is looking..ha!

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  7. LOVE these! Olive Garden breadsticks are my favorite and my family would be highly impressed if I made these :) Thanks for sharing!

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  8. I would like 3 of the "from scratch" pretty please, to start. Thanks!

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  9. LOVE LOVE LOVE Olive Garden! It's usually where Kale and I go on our 'date nights'!! I can't wait to try these! : )

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  10. OH MY YUMMINESS! The Hubs would do anything for these! He loves Olive Garden :) I will so be making these soon!

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  11. I have never been to Olive Garden, there is not one around here :-(
    I love the shortcut, Pilsbury sold actual garlic bread sticks at one time, but I have not seen them in about 5 years, and they were so good, to!

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  12. MMMMMM... Just add a bowl or Pasta E Fagioli with that I will be in HEAVEN! Love the recipe Bran, can't wait to give these a try!

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  13. Both versions are great but I am all for from scratch over shortcut but am happy to have both recipes just in case I'm pressed for time. These will be perfect to serve the next time I made some soup.

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  14. Um, I just raised both hands because I love their breadsticks! Thanks for giving us both recipes!

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  15. Who doesn't love these breadsticks!! Can't wait to make them at home!!

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  16. The scratch ones look so tasty!

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  17. Love breadsticks. Yours looks wonderful!

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  18. These scratch ones look so delicious and easy peasy! Just add some alfredo sauce and ill never have,to go to OG again ;) Thank you!

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  19. We have a gift certificate to The Olive Garden just waiting for us to use and eat our weight in breadsticks. I'm trying to put it off as long as possible, but I know it's inevitable! These look great - for when we've used up that gift certificate and still NEED breadsticks. :)

    Oh, and please don't hate me, but I tagged you in the seven links project. Hit up my blog for more details.

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  20. My kids always beg for breadsticks when we order pizza. I love your idea...simple and yummy. Plus your kitchen will smell like freshly baked bread :)

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  21. There's nothing better than warm breadsticks! Thanks for a great recipe...!

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  22. Yum, Yum and some more Yum!:)) I need to make this soon, looks too good!:))
    Have a great Sunday!

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  23. I think I will try these on my day off. I love Olive gardens bread sticks! thanks for sharing.

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  24. I love Olive Garden bread sticks, we just enjoyed some last night at the never ending pasta bowl...I will have to make this recipe for sure.

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  25. Love your short cut idea for the bread sticks. You could also use your garlic butter topping to make garlic bread. Thanks for sharing.

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  26. I was SO hoping you would share these! Lol I think people will go crazy for them :)

    Everyday Mom's Meals

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  27. Yes, please! Love these! Now if we could only figure out that salad dressing and I'd be eating those two things every day!

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  28. Ha! I love that you gave us the shortcut version along with the regular. Now I have absolutely no excuse to say that making bread sticks takes too much time and I would love to slop up some spaghetti sauce with those!

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  29. Yum!! I love those breadsticks! I can't wait to try them for myself!! Thanks for sharing!

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  30. I always wanted to know how to make these. Fabulous! Miriam@Meatless Meals For Meat Eaters

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  31. Thanks for sharing these!! I can't wait to try them!!

    Janet

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  32. These look great! But question: you leave the plastic wrap on when you put them in the oven at 200 degrees? It won't melt to it? heatha100@gmail.com

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  33. Heather, first let me say HOORAY to someone who actually reads through a recipe completely..lol. Love that you took the time to read through it all. Second, the plastic wrap will be just fine in the oven at 200F degrees. You will be turning the oven off after you put the breadsticks in (or just before) and the temp. is going to gradually come down anyway. But even at 200F degrees, the plastic wrap will not melt or do anything funny. If you are uncomfortable with using the plastic wrap, you can always use a clean dish towel. You just don't want your bread to dry out or get a crusty exterior before baking. Hope that helps!

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  34. made them this evening (shortcut) and boy they were tasty! My 2 year old kept saying "more"...I made crock pot spaghetti sauce with meat...a tasty combination and a big hit for dinner!

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  35. Wynne, it makes me so happy when I hear that someone's little one liked a recipe! You just made my day with that comment. So happy to hear it was successful for you!! Yay!

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  36. Made the homemade version. So easy and so yum!!! Thanks! http://bellesbazaar-heather.blogspot.com/

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  37. My family could live off of my breadsticks...pretty sure it is close to yours! And I always keep refrigerator biscuits habdy juuuuust in case! :)

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  38. Oh yum! I'll take both versions! My kids would eat these everyday if I made them!

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  39. My husband and I love Olive Garden breadsticks... But we don't go there to eat anymore because they've gotten pricier than we'd like. Can't wait to try this recipe!

    BTW, I really enjoy your blog and I can't wait to try many of the recipes you've posted. Hope you don't mind, but I added your badge to my blog... ~Christine

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  40. Making these tonight - but am I reading that right? 1 Tablespoon of salt? Also, about how many breadsticks do you usually get from this recipe? Thanks a bunch!

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  41. I am going to go ahead and give these a shot, but I am suprised by the whole TABLEspoon of salt! That scares me a bit.

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  42. Ok, so I made them. They were great! I gotta learn though, how to make a decent sized breadstick, lol. Mine were way too big. But they tasted great. I followed your recipe exactly.

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  43. Yay Christina! So glad it turned out for you! When I first started making them, min kinda looked like little torpedoes...LOL. So funny. I've gotten a little better at making them smaller. :)

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  44. Can I make the dough ahead of time and rise/bake them later?

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  45. Gill, you sure can. Were you wanting to freeze the dough? Just make sure you wrap it up well and place it in a freezer bag. Then when you are ready to make them, be sure to take them out in enough time so the dough has a chance to rise for the second time :)

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  46. How long do they need to stay in the oven to rise? I've never made bread like this without the recipe saying how long to let them rise.

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  47. Hi Kim, the rising time will vary (depending on your altitude and where you put your dough to rise). You want the dough to be doubled in size. For me, it typically takes about an hour if I use my oven to proof it. So just keep an eye on your dough. Hope that helps!

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  48. Hi Brandie,
    I made these breadsticks last night for Valentine's dinner. And boy, I don't know what happened! Mine came out hard and dense. Even when I was kneading the bread it was dryish. I left them to rise for almost an hour although they didn't double in size. Every time I use my dough hook, I feel that it doesn't incorporate the ingredients enough. Any pointers? Also, 1 tablespoon of salt was WAY too salty, in my opinion. Thanks for any pointers!
    Christina

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  49. Hi Christina, thank you for your comment. I've made these lots so I might have some pointers for you :)
    As for the salt, I have a lot of people question the measurement & it is right and we enjoy the taste but I understand salt is one of those things that lots of folks are sensitive too. If your dough is dryish then that means you have too much flour. That may be because you are packing your measuring cup with flour. The best way to measure flour (if you don't have a kitchen scale) is to dip your measuring cup into the flour, don't pack or shake it. Just take your finger and swipe off the excess. This will give you as close to one cup as possible (although if you were to measure it on a scale, it probably would still measure in weight a little over a cup). I hope that helps. I've had quite a few positive results from readers on this one, so it may just be one of those things that you have to get a feel for. I'm certainly no expert at bread by any means, I've just made these a lot! :)

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  50. Now about the yeast, if they didn't rise that means your yeast was no good. Even new packets of yeast can go bad on the grocery store shelf. That's why it is a good idea to "proof" your yeast first before using. Add your yeast to your very warm water and sugar mixture. After 5 to 10 minutes it should "bloom" or look very frothy and bubbly. If it doesn't do that then the yeast is no good. I hope I covered everything for you!

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  51. I just made these tonight and they didn't have a lot of flavor. They needed more garlic and salt. Not sure what I did wrong, I brushed them twice with the butter mixture. Otherwise, they were the softest and most delicious bread sticks. I will use this recipe from now on. It was very easy with the directions you gave.

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  52. These are awesome!! I cheat and make the dough in my breadmaker. Works great!

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  53. That was my big question if I could use a breadmaker...I like to cheat also lol Just use the same ingredients??

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  54. Looks like you have parmesan cheese on the breadsticks, I assume you just sprinkle it on after you brush the breadsticks with butter.

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  55. Hi Lela. That's not Parmesan cheese on there. That is just the garlic salt that is in the butter mixture. But if you really love Parmesan cheese, feel free to add it on top. :)

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  56. Thank you for this recipe. They were delicious!!! The second time I made them I added some Parmesan cheese to the butter mixture and YUM!

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  57. Wow! I LOOOOVE Olive Garden breadsticks. Just made these tonight, and they taste just like them. These are sooo good! Thank you for the recipe! We had them with the olive garden soup that we made with the crock pot which was also excellent.

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  58. I made these breadsticks tonIght and they were delicious! I didn't let them rise enough but they were the best thing I think I have ever made! Thank yo sooooo much!

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  59. I loved the Garlic Breadstick Recipe! I made two batches and they were the best bread sticks I have eaten in years. Thank You for the recipe!

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  60. About how many minutes to knead dough? and do you mix the yeast and sugar at first or just put it in there and let it sit? (This is my first time doing this!)

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  61. Can I use my bread machine to make the scratch version!!

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  62. i made these exactly as the recipe said. they were delicious! def will make again :)

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  63. I made these today - they were very good. I cooked them a bit long, so the bottoms were a bit crispy, but that was more my distraction than the recipe. Thanks!

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  64. When I make homemade breadsticks I roll the dough out onto a floured surface and using a pizza cutter cut into strips. It makes them all nice and even. I am going to try this recipe. Can I make the dough on my bread maker?

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  65. Made these tonight they were so good. Also made your spaghetti and olive garden salad dressing.....all were great. I just discovered your blog today, I love it! I will definitely be making more of your recipes.

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  66. Has anyone tried to make a few batches and freeze them? Could you freeze the dough or cooked breadstick better? Thanks

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  67. I cant wait to try these! I just made the smothered pork chops and southern string beans with bacon for my friend and my mom last night and it was absolutely delicious. The best meal I have made yet. Keep the good recipes coming! -Kate

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  68. Do you think I could freeze these? Should I freeze them before or after I bake and if I freeze them uncooked do I need to thaw them before cooking?

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  69. Just tried these, they are sooo good! We had Olive Garden salad dressing for the salads and my mom's homemade spaghetti sauce for the pasta. Yum.

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  70. These look amazing ! How many can I expect to have, using the scratch recipe? I realize size determines amt, but just an idea please ? There is just the two of us (though we could probably down these as if there were four of us !)

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  71. I want to thank you for the Breadstick recipes. Definitely want to make them!

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  72. For semi-cheat, you could use a ball of pizza dough easily found in most grocery stores. I'm pretty sure most places just use pizza dough for their bread sticks. Still tastier than the popp'n fresh, but easier than waiting for the yeast to do its work.

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  73. Linda's idea of the bread dough just reminded me I have a ball in the freezer. Had dinner at OG and can't wait to go again. Love their salad, bread sticks and Chicken Scampi. Now I can make the salad dressing and breadsticks at home. Thanks for the great recipies.

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