Wondering what to dunk them in? Try my Pasta Fagioli soup, this Rigatoni Pasta Bake, or this Italian Sausage Soup! I’ll be the first to admit that Olive Garden breadsticks are the only reason I go to Olive Garden at all. There is just something about fresh yeast breads that can’t be beat, and homemade breadsticks, buttery and garlicky, and sprinkled with herbs and Parmesan are just hard to beat. These breadsticks are soft and fluffy, with Italian seasoning and garlic in the dough, and brushed with garlic butter and sprinkled with Parmesan fresh out of the oven. They are irresistible on their own, but if you must have something to dunk them in, this Chicken Gnocchi Soup, this Sausage Tortellini Soup and this Lasagna Soup: Crockpot or Instant Pot are the perfect additions!
Can I use active dry yeast in this breadstick recipe?
You can definitely use active dry yeast in this recipe, but it will require a couple of swaps. First, you’ll need to proof the yeast by dissolving it in warm water. Active dry yeast has larger granules so it needs to be completely dissolved before adding to your flour mixture. You will also need to allow for longer rise times, so the complete process will take 3-4 hours. To make these breadsticks using active dry yeast, you will follow this Homemade Buns recipe exactly, but reducing the sugar to ¼ cup and adding ½ teaspoon garlic powder and 1 teaspoon Italian seasoning. Once your dough has risen in the bowl and you are ready to roll your breadsticks, you will come back to finish the recipe here.
Can I use whole wheat flour in these breadsticks?
You can definitely use whole wheat flour for this breadstick recipe — I usually do when I am making them for our family. I prefer to first test a recipe with all purpose flour, to see how using whole wheat flour might change it, but we tend to eat mostly whole wheat breads. You can start with 2-3 cups of whole wheat flour for a light whole wheat dinner roll, or use up to 100%. 100% whole wheat breadsticks will still be delicious but will not be as soft or fluffy. When I make these for our family, I tend to stick with 50-75% whole wheat flour. I find adding even a bit of all purpose flour makes them fluffier than 100% whole wheat flour.
How to freeze breadsticks:
These breadsticks are perfect for making ahead and saving in the freezer. They reheat beautifully and are the perfect addition to so many meals! To freeze breadsticks, let them cool completely — I usually let mine sit for 4-6 hours on a wire rack on the counter. Place in an airtight plastic bag and freeze for up to 3 months. To thaw, place on a plate lined with a paper towel to absorb any extra moisture and let sit at room temperature for an hour. You can also thaw them at a low temperature in the microwave, just be careful not to make them too hot or they can dry out. To serve, I like to brush with additional garlic butter, wrap in foil and bake for 8-10 minutes until warm. They’ll taste just like they were fresh from the oven! If you don’t want to use foil, you can always warm it on a low oven on a sheet pan, brushed with garlic butter. Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
