Olive Garden Breadsticks

February 3, 2018

(I try to give proper credit to where my recipes come from as often as possible, but this is handwritten in my old composition book and I do not know where I got it from.)



1 cup plus 2 Tablespoons very warm water

1 1/4 teaspoon active dry yeast (NOT instant)

2 Tablespoons sugar

3-3 1/4 cups flour

1 1/2 teaspoon salt

3 Tablespoons olive or vegetable oil



2 Tablespoons butter, melted

1/2 teaspoon salt

1/4-1/2 teaspoon granulated garlic


Method: Measure warm water into a large mixing bowl and add yeast and 1 teaspoon sugar. Dissolve. 


Add remaining 1 tablespoon plus 2 teaspoons sugar, oil, salt, and 1 1/2 cups flour, and combine well. (You can use electric mixer up to this point if you care to.)


Add remaining flour and knead seven minutes or so. Transfer to greased bowl and let raise until double in size. (About an hour.)


Punch down dough and divide into 12 equal parts. (I divide whole dough in half, then halve the half, then take one of those to make three breadsticks. However it works best for you to get three equal parts.)


Let rise again (about 20 minutes or so) in lightly greased sheet pan. 


Bake at 425 degrees for 10-12 minutes. 


Brush tops with melted butter mixture. 



Try not to eat them all by yourself right when they come out of the oven! 


My picture below is of a double batch. They were touching on the pan, which I don’t mind. Some people might prefer that they do not touch so that’s up to you. 






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