I don’t think I’ve ever met anyone that doesn’t love Olive Garden’s breadsticks. It’s not necessarily their dough, any soft roll dough will work. The secret behind their breadsticks is actually what happens as soon as they come out of the oven. 
In fact, my recipe for Olive Garden Copycat Breadsticks is made using my Homemade Pull Apart Dinner Rolls as you’ll see below. Plus I know you’ve seen plenty of recipes floating around the Internet for these baked beauties. 
My husband and all four of my adult and teenage kids were here when I made these. Every single one of them said they were just like Olive Garden and wanted me to make more! So if you have a family recipe for soft dinner rolls that you love you can use that, or follow mine below. The only other thing you will need is melted butter and garlic salt. 
The Secret to Olive Garden’s Breadsticks
So here it is. The secret. Melted butter and garlic salt is applied as soon as the breadsticks come out of the oven. As long as you are using a soft dinner roll type dough, you should achieve amazingly similar results. I used my all time favorite roll recipe. This is the recipe that everyone in my family insists on during every holiday. Feel free to experiment with your own recipe, or you can bake mine by printing the recipe below. Ready? Note: some links below are affiliate links. That means if you happen to buy something, a small percentage of that sale goes back into this site, which enables me to continue to bring you free tutorials such as this one. So, thanks! 
As always, a full printable supply list and instructions are at the end of this post. For this recipe you will need the following supplies and ingredients:
- 1 package quick-acting active dry yeast (I use 2 1/2 teaspoons SAF instant yeast
)
- 1 1/3 cup milk (warmed to 105 to 115F degrees)
- 3 to 3 1/2 cups all-purpose flour
, plus extra for dusting work surface
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 2-3 tablespoon melted butter
- Garlic salt
Tools I used:
- KitchenAid Mixer
- Measuring cups
- Measuring spoons
- Liquid Pyrex measuring cup
- Insulated baking sheets
- Parchment paper
- Silicone basting brush
I’m thinking about picking up this book America’s Most Wanted Recipes: Delicious Recipes from Your Family’s Favorite Restaurants
Sprinkle yeast over warm milk then sprinkle sugar over yeast in electric mixer bowl. Let proof for 3-4 minutes. With mixer on low speed, mix in 1 cup of the flour, olive oil, and salt. Increase 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. 
So what are you waiting for? Make some of your very own Olive Garden Copycat Breadsticks in your own kitchen today! Your family will thank you. You’re welcome. ;-)
More Olive Garden Copycat Recipes
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The Secret to Olive Garden’s Breadsticks
Print RateIngredients
- 1 package quick-acting active dry yeast
- 1 1/3 cup milk warmed to 105 to 115F degrees
- 3 to 3 1/2 cups all-purpose flour plus extra for dusting work surface
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 2-3 tablespoon melted butter
- Garlic salt
Instructions
- Sprinkle yeast over warm milk then sprinkle sugar over yeast in electric mixer bowl. Let proof for 3-4 minutes. With mixer on low speed, mix in 1 cup of the flour, olive oil, and salt. Increase 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.
Amanda Formaro
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Diane says
March 23, 2016 at 9:47 amCan these rolls be made up one day and baked the next day. I have baked them the same day and they were delicious but I would like to make up dough one day and bake the next for a family dinner.
Amanda Formaro says
March 31, 2016 at 12:15 pmAny kind of yeast dough would have to be parbaked in order to stop the rising process. Then you could bake them the next day.
kalai says
December 25, 2014 at 10:38 pmHI Amanda, Thank you for your idea. I just made this and it turned out perfectly. Actually this time I reduced the temperature it works now. thank you for feeding my baking addiction.
Amanda Formaro says
January 20, 2015 at 7:13 amAwesome, so glad they worked!
kalai says
December 7, 2014 at 7:20 pmThank you for the recipe.It came out good but only one issue. Inside of the bread it was so soft [ like olive Garden bread stick] but not out side. out side was crispy.so how do I get the soft side. help me……
Amanda Formaro says
December 9, 2014 at 7:51 amHi Kalai. Did you brush the melted butter on as soon as you removed them from the oven? That usually keeps them soft. The only other thing I can think of is that your oven runs hotter than mine and you may need to reduce the temp by 10-15 degrees.
Shannon says
November 11, 2014 at 11:26 pmI tried this recipe and had some issues. I got the fast acting dry yeast and the active dry yeast but never saw the poof, and my dough never seemed to rise. I tried it twice with two different yeasts that are brand new. The bread turned out super dense and not light and fluffy like how olive garden’s always is. I got the milk to the right temp, mixed in the yeast, sprinkled sugar, and nothing happened. So I continued on with the recipe as directions indicate. The first batch I left to rise for 1 1/2 hours and the second 45 minutes, still nothing. Any suggestions?
Amanda Formaro says
November 12, 2014 at 7:38 amHi Shannon. I’ve made this recipe probably fifty times, so as long as you followed the instructions it should have worked. The only thing I can think of, based off of what you describe, is that the yeast was expired. Even if you had just purchased it, doesn’t mean it wasn’t old :/ My local grocery store here in town is famous for having expired items! You described proofing the yeast and that it never happened, that means either the milk was too hot (which you say it wasn’t) or the yeast was no good.
Ashton says
July 28, 2016 at 12:15 pmAlso if your milk is too hot you can scald the yeast and it is basically useless.
Alice says
October 20, 2014 at 8:38 amCan these be frozen? If so, before or after baking.
Amanda Formaro says
October 22, 2014 at 8:01 amHi Alice. Anytime you want to freeze a bread dough to bake later, you need to “parbake” it first. That basically means putting them in the oven and baking them until they have a slight crust but haven’t started browning yet. So basically about half the cooking time, the bread sticks should hold their shape but not be browned. Then allow them to cool and place them on a plate or cookie sheet, not touching, and freeze. Once frozen, you can toss them all into a freezer bag together. Freezing them beforehand will keep them from sticking together and being one big blob :) When you are ready to bake, just place the frozen breadsticks on a cookie sheet and bake according to the original instructions. It may take a little less time, so keep an eye on them. Enjoy!
JanetFCTC says
October 13, 2014 at 8:06 pmThese look great. The rare times we can get to Olive Garden, the males in my family all load up on about 43,785 breadsticks. Now I can ease their cravings at home and not feel embarrassed in front of a waitress hehe
Amanda Formaro says
October 15, 2014 at 8:47 amLOL! Right?!