Soooo… when I go to Olive Garden, it’s not for the pasta and other Italian dishes- it’s for the salad and breadsticks. In fact, that’s usually all I get when we go – and I make it my mission to eat as much of it as possible (cute and classy, yes.) So I’m amazed to think that it took me this long to make it at home. I kind of just figured it was out of the question- an impossible feat. When I realized how easy (and SPOT ON) this Copycat Olive Garden salad dressing recipe was, I knew I had to whip up some breadsticks next. I’ve read that OG gets their breadsticks from Turano, so if you’re in the mood to have 180 shipped to your house, you’re in luck. If you’re in the mood to bake 12, then you’ve come to the right place.
Now… dare I say that I liked these just a touch better than OG’s? That being said, the recipe isn’t an exact replica—but it’s dangerously close. (My OG salad dressing recipe- another story, that is exactly the same). But when I make these again, (in like, a week…) I’m going to this recipe again. It’s simple and oh so close- just, a teensy weensy bit better, in my humble opinion : )
Unlimited salad and breadsticks right from home…. Doesn’t get much better than that!
- 1 cup + 2 Tablespoons warm water (110 - 115 degrees)
- 1 + ¼ teaspoon active dry yeast
- 2 Tablespoons granulated sugar, divided
- 3-3 ½ cups all-purpose flour, divided
- 1 + ¾ teaspoons salt
- 3 Tablespoons vegetable oil
- 2 tablespoons butter or margarine
- ½ teaspoon salt
- ¼ teaspoons garlic powder
- In a small bowl, whisk together the warm water, yeast, and ½ teaspoons sugar until well dissolved. Set aside and let stand for 10 minutes.
- Meanwhile, in a large bowl, combine remaining 1 Tablespoon + 2 ½ teaspoons sugar, 1 ½ cups flour, salt, and vegetable oil. Gradually mix in the yeast mixture. Stir until well combined (if you have a stand mixer & dough attachment, you can use it now). As it stirs, add remaining 1 ½ cups flour- if dough is too sticky, you can add an up to ½ cup additional flour.
- Spray a bowl lightly with vegetable oil or light coat of butter and place dough inside. Cover with plastic wrap and let rise for about 1 ½ hours, allowing it to double in size. Make sure it’s in a warm place.
- Punch down the dough and divide into 12 equal pieces. Roll each into a 8-9 inch rope and place on wax paper. Cover with the top with more wax paper and let rise for another hour.
- Preheat the oven to 375 degrees during the last 10 minutes of rising. Place breadsticks on a wax-paper lined baking pan and bake for 15 minutes, until it’s reached a light golden brown. *Keep an eye on your breadsticks during baking as ovens vary and you don’t want to bake them too long.
- While breadsticks bake, melt the topping ingredients in the microwave and stir until well combined. Brush on top of each baked breadstick and place bake in the oven for an additional 5 minutes, until golden brown.
- Serve warm, perhaps with some unlimited salad with my spot-on Copycat OG salad dressing : )
Recipe Adapted from: CookingClassy.com