Olive Garden Breadsticks
Posted on September 15, 2025
Olive Garden Breadsticks
**Dough:**
- 1 3/4 teaspoons active dry yeast
- 1/2 cup warm whole milk
- 1/2 tablespoon granulated sugar
- 3 1/3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1/4 cup unsalted butter (melted)
- 3/4 cup warm whole milk
**Garlic Butter Topping:**
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
**Other:**
- Grated Parmesan cheese
- Marinara sauce for dipping
- In a small bowl, proof the yeast by combining active dry yeast, 1/2 cup warm whole milk, and 1/2 tablespoon granulated sugar. Let it sit for 10 minutes until it becomes bubbly and alive.
- In a large mixing bowl, whisk together all-purpose flour, the remaining white sugar, and salt. Then add melted unsalted butter, the remaining warm milk, and the proofed yeast mixture.
- Use the hook attachment on the stand mixer to beat the ingredients until they form a dough that is elastic and soft but not sticky. Alternatively, mix them together with a wooden spoon.
- Transfer the dough to an oiled bowl, cover it with plastic wrap, and place it in a warm spot for an hour or until it doubles in size.
- Divide the dough into 10 to 12 equal portions and roll each ball out into a long thin strip about 8 inches long.
- Place the strips spaced apart on 2 baking sheets lined with parchment paper, cover them, and allow them to double in size again.
- Preheat the oven to 425°F.
- In a small bowl, combine salt, garlic powder, and Italian seasoning. Set aside.
- Bake each tray for 10 to 12 minutes or until the breadsticks turn golden on top.
- Take them out of the oven and brush them with melted butter. Sprinkle the seasoning mixture on top of each one and add Parmesan if desired.
- Enjoy them while they’re warm and at their best!
- Make sure the milk is warm, around 105°F to 110°F, to activate the yeast properly.
- Adjust the dough consistency by adding a tablespoon of milk or flour if needed.
- You can use active dry yeast or instant yeast interchangeably.
- Handle the dough with care after the second proofing to avoid deflating the breadsticks.
