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Lemon Sugar

Sweets, treats & comfort food!

Appetizers

Soft Breadsticks

Geez, I really seem to be all about the breads lately, don’t I?  I wasn’t really planning to post these because they aren’t exactly the prettiest food I’ve ever made, but after I tried them I knew I couldn’t keep the recipe to myself.  In fact, my husband requested that I make them two days in a row.  Yep, that’s right.  And I didn’t argue because I was secretly lamenting that he and the girls ate them all and didn’t leave any leftovers for me.
These are supposed to be a copy-cat recipe for the infamous Olive Garden breadsticks.  In my opinion, they aren’t exactly the same but they are very, very similar.  In taste and texture, anyway…clearly I had some trouble shaping them into anything even vaguely resembling an Olive Garden breadstick…
I’m finding that I really enjoy making yeast breads.  Homemade bread is just so much better than the store bought stuff, it’s really no competition.  And honestly, it doesn’t take that much time.  The dough generally goes together really quickly, especially if you have a stand mixer with a dough hook.  The time consuming part is just waiting for the dough to rise – which makes this perfect for a weekend project.  And, it just tastes so darn good!  So, so worth it.

My girls aren’t big on garlic powder so I left it off of theirs, but I definitely prefer the garlic versions.  And, if late at night those extra breadsticks are staring at you?   Nuke them for 15 seconds and dip them in some ranch dressing.  That’ll teach ’em.  Staring isn’t nice.

Enjoy!

Ingredients:
1 package yeast
1 cup plus 1 Tablespoon warm water (about 110 degrees)
2 Tablespoons sugar
3 cups bread flour
1 and 1/2 teaspoon salt
4 Tablespoons (1/2 stick) softened and cubed, unsalted butter

In the bowl of a stand mixer, combine sugar, yeast and warm water.  Stir.  Let sit for 5 minutes or until yeast begins to foam.  Add flour, salt and butter.  Using the dough hook attachment, knead for 5-10 minutes, or until dough pulls away from the bowl and becomes smooth.

Form dough into a ball.  Place in a large, greased bowl and allow to rise in a warm area 1-2 hours or until doubled in bulk.  Punch down and form into 2 oz breadsticks, about 5-7 inches in length.  Place breadsticks onto a parchment or silpat-covered cookie sheet and allow to rise for another 1-2 hours.

Bake in a 400 degree oven for 15 minutes or until golden brown.  Remove from oven and immediately brush with a generous amount of butter, and sprinkle with garlic salt if desired.  Store in an airtight container.

Enjoy!
Recipe adapted from Top Secret Recipes 3 by Todd Wilbur

Categories: Appetizers

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Comments

  1. Tina @flourtrader says

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    They say it is bad for you to eat bread right out of the oven after it is baked for some reason you need to wait at least 10-15 minutes. These would be especially hard to resist! That picture is nothing but mouth watering. Yum!

    Reply
    • oldnfluffy says

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      Why would it be bad?

      Reply
  2. Chef Dennis says

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    These look fantastic!! I don’t think I could have waited to eat them!

    Reply
  3. Kim - Liv Life says

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    LOVE these guys!! I could eat bread sticks each and every day… yes please!!

    Reply
  4. Trysha says

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    Yum! I find kneading dough deeply satisfying. When it’s at the right elasticity…I have three kids and it’s the little things that get me through the day. Guess that’s one of them. lol

    Reply

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