It’s time for warming soups, loaf cakes and everything baked around here. These Olive Garden-like breadsticks, served alongside a sidecar of marinara, or herb-seasoned olive oil for dipping will satisfy children and adults alike. It is the epitome of comfort food. My daughter loves to tuck into a platter of pasta with a side of these warm garlicky buttery breadsticks or with homemade tomato basil soup.

One of my favorite part of dining at Olive Garden is the breadsticks and salad.  I eat way more breadsticks than anyone should eat in a single sitting and also that person who asks for extra, extra breadsticks, even though they are never-ending. I serve these with Minestrone, pasta-e-fagioli,  creamy chicken gnocchi soup, broccoli cheddar soup or tomato basil soup.

I cannot take credit for this recipe, I found it a long time ago  on https://handletheheat.com/copycat-olive-garden-breadsticks/  over time I have tweaked and adapted it to suit my cooking style.  

For example, instead of water, I follow my Mum’s advice on using milk for soft buns/rolls for these breadsticks.

Ingredients:

• 1 1/2 teaspoon active dry yeast
• 1 cup + 3 Tbsp whole milk warm (warmed to 105 to 115F degrees)
• 2 tbsps. white sugar (divided)
• 3 1/3 cup bread flour (or all-purpose flour)
• 1 1/2 teaspoon salt
• 4 tbsp. melted butter
• Garlicky Butter Topping:
• 3 tbsp. melted butter
• 1 tsp. salt
• ½ tsp. garlic powder
  
  

Method:

1. Bloom the yeast with ½ cup of the warmed milk, 1 tbsp. of sugar for 5 minutes (once you have removed the ½ cup milk for the yeast, add butter to the remaining milk to melt).
2. In the bowl of a stand mixer, fitted with the dough hook, mix the flour, salt, remaining sugar melted butter, and milk
3. Then add the yeast mixture and with the mixer on low speed knead until the dough is smooth and elastic.
4. Pick the dough out of the bowl, spray the bowl with oil and put the dough back in, cover and set it in a warm place until doubled in size, about 1.5 hours.
5. Once risen, punch dough down and using a dough scraper, divide it into 12 equal parts/ 2oz each. 
6. Roll each piece of dough between the palms of your hands into 6-7 inches ropes/ 1 inch thick and place on a cookie sheet lined with parchment paper.
7. Cover the tray with a kitchen towel and set in a warm place let rise again for 1/2 hour.
8. Preheat the oven to 425° during the last 10 minutes of rising.
9. Brush the tops of each breadstick gently with a quick swish of cold water- not too much, we do not want to soak them- this is to create a steam of sorts (optional step but not necessary)
10. Bake the breadsticks for 11-13 minutes (check at 12 mins as ovens vary-you want a very light golden brown top)
11. While they are baking- warm 3 tbs. butter then add salt and garlic powder and set aside.
12. Remove breadsticks from the oven and while your breadsticks are still warm but not piping hot brush them with melted garlic butter.