Restaurant Breadsticks

All right, so now that you made that rich alfredo I bet you want some exceptional breadsticks to dip in it, right?  Well, here you go! These taste quite alot like the ones served at the Olive Garden, and if you want to have alfredo for dipping, just put some in little dishes, top with freshly-grated parmesan, and broil until slightly bubbly and browned.  Keep tunin’ in all week for more Olive Garden-ish recipes!
Recipe adapted from food network
For the Dough:
1 pkg active dry yeast
4 1/4 cups flour
2 T unsalted butter, softened
2 T sugar
1 T fine salt (I used table salt)
For the Topping:
4 T unsalted butter, melted
1/2 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp dried oregano
Put 1/4 cup warm water in a mixer bowl, sprinkle in the yeast and let rest about 5 minutes, until foamy.
Add flour, butter, sugar, fine salt, and 1 1/4 cups plus 2 T more warm water.
Mix until a slightly sticky dough forms, about 5 minutes.
Knead the dough on a floured surface until smooth and soft, a couple of minutes.
Cut in half and roll each half into a foot long log.  Cut each into 8 pieces.
Shape each piece into a 7 inch long breadstick.  Put on parchment lined baking sheet, about 2 inches apart. 
Cover with a cloth, let rise for about 45 minutes until doubled in size.
Heat oven to 400 degrees.
Make the topping: Brush the breadsticks with 2 T of the butter.  Bake for 15 minutes, until lightly golden.
Combine the salt, garlic powder, and oregano.  Brush the breadsticks with the remaining 2 T melted butter and sprinkle with the flavored salt.
Makes 16 breadsticks.
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