Olive Garden Breadsticks Copycat

I'm not sure about anyone else but the number one reason that brings me back to Olive Garden is their signature breadsticks.  Their salad is very good as well, but even better when served with their breadsticks.  These taste exactly like the real deal.  No more take out for me.

I’m not sure about anyone else but the number one reason that brings me back to Olive Garden is their signature breadsticks. Their salad is very good as well, but even better when served with their breadsticks. These taste exactly like the real deal. No more take out for me.

Olive Garden Breadsticks Copycat

10 Servings - Serving Size: 1 Breadstick

Olive Garden Breadsticks Copycat

I'm not sure about anyone else but the number one reason that brings me back to Olive Garden is their signature breadsticks. Their salad is very good as well, but even better when served with their breadsticks. These tasted exactly like the real deal. No more take out for me.

Ingredients:

    Breadsticks
  • 2/3 cup milk
  • 1 egg, beaten
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2+1/2 cups bread flour
  • 3/4 teaspoon italian seasoning
  • 3 teaspoons bread machine yeast
  • Topping
  • 1+1/2 tablespoons butter, melted
  • 1/2 teaspoon garlic salt

Directions:

    Breadsticks
  1. Add milk, egg, oil, sugar, salt, flour and seasoning, in that order to bread machine.
  2. Make a well in center of the flour and pour in the yeast.
  3. Set bread machine to dough cycle and press start.
  4. When bread machine turns off, place dough onto a lightly floured surface.
  5. Roll the dough into a 9 x 11 inch rectangle.
  6. Cut dough into 10 strips.
  7. Roll the strips lightly to form them into rounded strips of dough of about 11 inches in length each.
  8. Place them on a nonstick baking sheet, a couple of inches apart.
  9. Place in a warm place and allow the breadsticks to rise until double in size, about 30 minutes.
  10. Preheat the oven to 375F.
  11. Bake until breadsticks are light golden brown, about 15 minutes.
  12. Topping
  13. Brush the tops of the baked, warm breadsticks gently with melted butter.
  14. Sprinkle lightly with the garlic salt.
  15. Serve warm.

Notes

Recipe from Recipe Secrets

http://www.thehungryhoarder.com/2013/03/16/olive-garden-breadsticks-copycat/

Comments: 12

  1. sarah w November 17, 2014 at 6:10 pm Reply

    These are completely flat like saltines. Followed exact recipe and I use yeast / breadmaker daily. Are you certain this recipe is correct as printed?

    • The Hungry Hoarder January 6, 2015 at 9:37 am Reply

      Sarah I am sorry this recipe didn’t work for you. The recipe is indeed correct as printed. The only solution I can offer is to check the expiration date of your yeast or perhaps the room temperature of your home was too cool. They must rise in a warm place until they double in size. You could try preheating your over to the lowest degree setting (usually 200 degrees) and then turn the oven off, let it cool down for about 10 minutes and then place the pan in the oven and close the door to allow them to double in size. I sometimes have to use this method with breads and other dough in the winter time as I normally keep my home quite cool. I hope you are able to find a way to make this recipe work for you as the breadsticks are delicious. Good luck.

  2. […] This recipe from the Hungry Hoarder had me at Olive Garden. I’ve been known to go to Olive Garden and order breadsticks and alfredo as take out. Now that Olive Garden has posted their alfredo recipe on their website, I may never need to order out again! My husband will be thrilled – and so will my budget. […]

  3. Jessica March 2, 2014 at 7:45 pm Reply

    They came out flat

  4. Barbara Carter March 17, 2013 at 7:45 am Reply

    I don’t have a bread machine. What adjustments could I make using my Kitchen Aide mixer? These look so good.

    • The Hungry Hoarder March 18, 2013 at 2:40 pm Reply

      Gosh Barbara, I’m not certain right off hand. I use a bread machine because bread making is not my forte ;). Maybe replace 1/3 cup of the milk with warm water so that you could activate the yeast before mixing the rest of the ingredients. Since I just used the bread machine for mixing and kneading, seems like that might work.

    • wendy March 18, 2013 at 6:35 pm Reply

      ok you just warm the liquid ingredience and buy instant yeast so you dont have to bloom it put all the liquid ingredence together and all the dry in a bowl holding back 1 and half cups of flour, so when you start mixing the dry and the wet in a bowl. Then when it is too hard to mix in the bowl turn out onto the counter, you keep needing it until the dough is firm and smooth, you might use all the flour you might not and that is ok . Because different days have different mosture in the air so the use of flour changes. Spray a bowl with a light coating of pam or oil and spray the dough or lightly oil the dough so it doesnt dry out ,then place a clean cotton cloth over the bowl and place in a warm palce to rise when it has doubled in size punch down and make loafs what ever size you want then place a towel over again and when they double, bake.Or you can follow steps 5 to 9 in the instructions above. Hope this helps. Wendy

      • The Hungry Hoarder March 19, 2013 at 9:06 am Reply

        Thank you so much Wendy for such great instructions! I’m sure this will help all those who prefer to make these without a bread machine.

      • Barbara March 19, 2013 at 10:09 am Reply

        Thank you both for your suggestions. I can’t wait to try it.

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