We agree with Ruth Friesan! After trying this copycat recipe from Taste of Home’s website, she posted that the breadsticks were “fabulous, so soft and (have) a clean bite”. I decided to try out this copycat recipe posted on Taste of Home’s website.
Copycat Olive Garden Breadsticks . . . in just about 60 minutes Makes 12
1/4 cup unsalted butter
1 cup whole milk
2 tablespoons instant yeast or active dry yeast
1 tablespoon granulated sugar
1/2 teaspoon salt
1 large egg
2- 1/2 to 3-1/2 cups high quality all-purpose flour or bread flour
For the garlic butter topping:
4 tablespoons unsalted butter
1 teaspoon popcorn salt (popcorn salt is regular iodized salt that is finely ground; to make your own, add table salt to a spice grinder or grind in a mortar and pestle)
1/2 teaspoon garlic powder
- Prepare pan: 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, melt and warm the milk in the microwave for 30-60 seconds at 50% power. (Don’t overheat the milk mixture as doing so may kill the yeast and inhibit your dough from rising sufficiently.)
- Combine with yeast and sugar: 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. (If you’re using instant yeast, you can move onto the next step. If using active dry yeast, let the yeast, sugar and milk/butter mixture proof for five minutes until foamy. Then, proceed to the next step.)
- Add egg and dry ingredients: Using a stand mixer set on its lowest speed, stir in the egg and salt before adding in 2-1/2 cups (300g) of flour. Continue to mix, adding only as much of the remaining 1 cup (120g) of flour as needed to create a dough that clings to the hook, and the sides of the bowl are clean; the dough should be smooth and soft.
- Knead: Increase mixer to second speed and knead dough for 3-4 minutes. Alternately, 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. (If dough is difficult to shape, cover pieces with plastic wrap or a towel and allow them to rest/relax for about 10 minutes—this relaxes the gluten and makes it easier to shape.) Shape each piece into a round ball and then roll out into a breadstick shape.
- Preheat & Proof: Preheat oven to 400° F. To proof, cover breadsticks 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. Set aside.
- Baste: Remove the breadsticks from the oven when golden, and immediately baste with the melted garlic butter. Serve warm.
Copycat Olive Garden Breadsticks . . . in just about 60 minutes Makes 12
1/4 cup unsalted butter
1 cup whole milk
2 tablespoons instant yeast or active dry yeast
1 tablespoon granulated sugar
1/2 teaspoon salt
1 large egg
2- 1/2 to 3-1/2 cups high quality all-purpose flour or bread flour
For the garlic butter topping:
4 tablespoons unsalted butter
1 teaspoon popcorn salt (popcorn salt is regular iodized salt that is finely ground; to make your own, add table salt to a spice grinder or grind in a mortar and pestle)
1/2 teaspoon garlic powder
- Prepare pan: 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, melt and warm the milk in the microwave for 30-60 seconds at 50% power. (Don’t overheat the milk mixture as doing so may kill the yeast and inhibit your dough from rising sufficiently.)
- Combine with yeast and sugar: 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. (If you’re using instant yeast, you can move onto the next step. If using active dry yeast, let the yeast, sugar and milk/butter mixture proof for five minutes until foamy. Then, proceed to the next step.)
- Add egg and dry ingredients: Using a stand mixer set on its lowest speed, stir in the egg and salt before adding in 2-1/2 cups (300g) of flour. Continue to mix, adding only as much of the remaining 1 cup (120g) of flour as needed to create a dough that clings to the hook, and the sides of the bowl are clean; the dough should be smooth and soft.
- Knead: Increase mixer to second speed and knead dough for 3-4 minutes. Alternately, 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. (If dough is difficult to shape, cover pieces with plastic wrap or a towel and allow them to rest/relax for about 10 minutes—this relaxes the gluten and makes it easier to shape.) Shape each piece into a round ball and then roll out into a breadstick shape.
- Preheat & Proof: Preheat oven to 400° F. To proof, cover breadsticks 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. Set aside.
- Baste: Remove the breadsticks from the oven when golden, and immediately baste with the melted garlic butter. Serve warm.
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