October 24, 2013

Better-Than-Olive-Garden Breadsticks

Oh heavens on earth, I can't wait to move. I know, I know, I say it all the time these days, I apologize! But seriously folks, I am losing my light over here!! All my pictures are turning blue! Sigh. They still look infinitely better than they used to. And I still love my camera. And we close on our house next week! So there is much to be thankful for!

Speaking of things to be thankful for, my Grandma passed away today. That sounds horrible, but it isn't. She's had dementia and medical issues and has been miserable for years. She hasn't known her sons (My dad) for a while now, and while we're sad she's gone, we're relieved that she is no longer hurting. She is with her other two sons, her husband, and lots of family now, and we will see her again! I am grateful for that. 

I've made these tasty little things twice in the past week, and am making them again tomorrow. They're that good

Mom's Breadsticks

1 Tb yeast
1 1/2 cups warm water
1 Tb honey
1 tsp salt
4 cups flour

1 stick (1/2 cup) melted butter
seasoned salt
parmesan cheese

Mix yeast, water, honey, salt, and flour. Dump onto floured surface and knead, about 5 minutes, until the dough is smooth and elastic. Let rest for a few minutes. Roll out into a large rectangle, about 18x12 inches. (exact measurements are not important :)

With a sharp knife or pizza cutter, slice into long strips, about 1/2-1 inch wide. 
Fold each strip in half, and twist. 
Place on greased cookie sheet. Let rise 10-30 minutes. Preheat oven to 400 degrees. Brush breadsticks with all of the melted butter, season lightly with seasoned salt, and generously with parmesan cheese. 
Bake 15-20 minutes, until golden brown. Serve warm.
Re-post alert! These are my favorite breadsticks in the whole world, and I posted them before with awful pictures, but if you'd like to see the twisting a little better, check it out here
 My favorite part of my favorite breadsticks is that they're even better the next day! At least in my opinion. The Geologist likes them best fresh, when the cheese is crumbly and the outside is all crispy... I like them better the next day when the cheese is softer and the breadsticks are chewier. I could eat them for all three meals!
You could make them garlic breadsticks by playing with the seasonings, just make sure it's very light, or it'll over-power you in a second. And don't skimp on the cheese!
You can easily have them on the table in under an hour, and in my humble opinion they are much yummier than the famous Olive Garden breadsticks. Not to toot my own horn or anything... :)


  1. Oh My Gosh! Those are common pantry ingredients for something so awesome! I want to make them right now, but I need to wash dishes first and it is getting late. I printed them out though. Between these and your pretzel recipe, I should be in bready heaven!

    1. I am so very sorry about your loss. I am glad that she isn't in any more pain.

    2. They really are! You can whip them up in no time!! Thank you for your sympathy. We're glad she's at peace too. *hug* You're awesome, Hilary!

  2. I am sorry to hear about your Grandmother April. ((((hugs)))) Thankful for the Gospel which teaches us that families can be together forever and we can see our loved ones again.

    Those breadsticks look just wonderful! Now I have my new kitchen machine I will have to give them a go!!!

    Have been wondering how you enjoyed your little time away? Love you! xxoo

  3. YES! Favorite breadsticks in all the world.And infinitely better than Olive Garden, I think. These have been a tradition in our home for as long as I can remember. Thanks for posting them! (and for the nice post about Busha *HUG*)


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