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?
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 105F 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
)
, plus extra for dusting work surface
Tools I used:
- KitchenAid Mixer
- Measuring cups and spoons
- Liquid Pyrex measuring cup
- Insulated baking sheets
- Parchment paper
- Silicone basting brush
How To Make Olive Garden Breadsticks
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
Olive Garden Breadsticks
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 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 Tablespoons 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.
Nutrition
This post originally appeared on this blog on Oct 8, 2014.
Amanda Davis
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Carol Meadows says
At the beginning of the recipe it says to proof e-4 minutes. What does that mean ?
Amanda Formaro says
I don’t see that. I see 3-4 minutes.
Donna says
These are the most perfect breadsticks ever!
Diane says
Can 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
Any 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
HI 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
Awesome, so glad they worked!
kalai says
Thank 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
Hi 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
I 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
Hi 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.
Cheryl says
I saw yeast in the store 2 yrs outdated. They said they would pull it and 2 more times within a month it was still there, before I took it off the shelf and gave it to them. Always a possibility of old yeast.
Ashton says
Also if your milk is too hot you can scald the yeast and it is basically useless.
Jan says
It is also possible that your liquid was to warm. It can kill the yeast.
Alice says
Can these be frozen? If so, before or after baking.
Amanda Formaro says
Hi 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
These 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
LOL! Right?!