Olive Garden Breadsticks

Ingredients

1 package quick-acting active dry yeast 4 tsp, or .2 ounces1 ⅓ cup milk warmed to 105 to 115F degrees1 Tablespoon granulated sugar3 to 3 ½ cups all-purpose flour 390g – 455g. plus extra for dusting work surface3 Tablespoons extra virgin olive oil1 teaspoon salt2-3 Tablespoons melted butterGarlic salt

Directions

Sprinkle yeast over warm milk then sprinkle sugar over yeast in electric mixer bowl. Let proof for 3-4 minutes.1 package quick-acting active dry yeast,1 1/3 cup milk,1 Tablespoon granulated sugarWith mixer on low speed, mix in 1 cup (130g) of the flour, olive oil, and salt.3 Tablespoons extra virgin olive oil,1 teaspoon saltIncrease speed to medium and beat until smooth. Beat in remaining flour and mix just until incorporated. Cover and let rise in warm place until double, about 45 minutes.Preheat oven 400 degrees F. Line two insulated baking sheets with parchment paper.Sprinkle work surface with extra flour. Punch down dough and transfer it to the work surface, kneading it by hand for 3-5 minutes, or until dough is soft and workable.Divide dough into 16 equal pieces (about 2-ounces each). Roll each piece into a ball then roll between the palms of your hands into 7-inch long sticks. Place sticks on the baking sheet, placing them 2-inches apart. Cover and let rise for 15 minutes.Bake until crust is light golden brown, about 12-13 minutes.Remove from oven and immediately brush with melted butter and sprinkle with garlic salt. 2-3 Tablespoons melted butter,,Garlic salt

Notes

If you don’t have insulated baking sheets you can double the baking sheets (stacking one on top of the other). This helps the bottom not brown so quick.Double check that your yeast is not expired. More often than not, the cause of your dough not proofing is due to expired yeast.It’s important to test the temperature of your milk. It should register between 105 – 115F on a digital cooking thermometer. If your milk is too hot it can kill the yeast and prevent it from activating, which again, can cause your dough not to proof.

These breadsticks are best served warm and steamy from the oven, but you can store fully cooled leftovers in an air-tight container kept at room temperature for 2-3 days. Reheat them in the air fryer or oven until warmed through.