We were having friends over for dinner this weekend, and I was trying to decide what to make to go with the lasagna I was cooking. Deputy D requested that I try and make breadsticks. I knew that I had pinned several recipes for breadsticks, and I decided to try the Olive Garden Breadsticks by the County Cook. I made the scratch yeast version, but she also has a quick version using canned breadsticks.
First, mix the warm water, yeast, and sugar and let it sit until it gets foamy. It actually overflowed my measuring cup, which doesn't usually happen.
Mix the flour and salt together. I used the paddle attachment for this, and then realized that I needed to switch to the dough hook. I added the yeast mixture and butter to the flour, and let it mix until the dough looked smooth and elastic as the recipe directed. I didn't time this, but probably should have.
Spray cookie sheets with non-stick cooking spray, and then pull off bits of dough and roll them into strips. Next time I make these, I will probably try to divide the dough up more evenly as I had several different sizes of breadsticks when it was all said and done.
I covered the breadsticks and let them rise until they were double in size. This took about an hour, which worked out perfectly because the lasagna took an hour to cook. I left them on top of the stove the whole time, which provided just enough warmth for them to rise. Normally, I turn the oven on "Keep Warm" for a few minutes and then turn it off and let dough rise inside because we keep our house pretty chilly.
I brushed the butter mixture on once in the middle of the cooking time, and then again once I took them out of the oven.
Although I don't personally think they taste exactly like Olive Garden breadsticks, I really liked them and the overall consensus seemed to be that they were really good. And luckily, our friends did not mind being guinea pigs for one of my cooking experiments!
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