Olive Garden Breadsticks Copycat

Ingredients

• 1 cup + 2 Tbsp warm water
• 1 1/4 tsp active dry yeast
• 2 Tbsp granulated sugar, divided
• 3 – 3 1/2 cups all-purpose flour
• 1 3/4 tsp salt
• 3 Tbsp vegetable oil
• 2 Tbsp butter
• 1/4 tsp salt
• 1/4 tsp garlic powder

Directions

1. In the bowl of a stand mixer, stir the warm water with the yeast and 1/2 tsp granulated sugar until the yeast is no longer sitting in grains on the surface. Leave it alone for 10 minutes so it can wake up and foam a bit.
2. Add the remaining 1 Tbsp + 2 1/2 tsp granulated sugar, then add 1 1/2 cups flour, 1 3/4 tsp salt and the vegetable oil. Attach the paddle and mix until the dough comes together into a rough, even mixture.
3. Change to the dough hook, then work in the remaining 1 1/2 cups flour. Knead on low speed, sprinkling in up to 1/4 cup more flour only if the dough needs it, until it becomes smooth, stretchy and pulls away from the bowl while still feeling a little sticky.
4. Move the dough into a large buttered mixing bowl, cover it with plastic wrap, and set it in a warm, draft-free spot until it has doubled, about 1 1/2 hours.
5. Press the risen dough down, then cut it into 12 equal pieces, 2 ounces each if you are weighing them. Cover the pieces with plastic wrap while you shape so they do not dry out.
6. On a lightly floured surface, roll each piece into a 9 inch rope. Arrange the ropes on two cookie sheets lined with Silpat or coated with butter, cover them, and let them rise for 1 hour. Heat the oven to 425 during the last 10 minutes of that rise.
7. Bake the breadsticks in the hot oven for 11 – 13 minutes, until they turn golden. If you want deeper color, broil them during the last minute.
8. While the breadsticks bake, combine 1/2 tsp salt with the garlic powder in a small bowl. As soon as the breadsticks come out of the oven, rub the hot tops with a stick of margarine or butter, then sprinkle them right away with the garlic salt mixture. Serve them warm, or let them cool and store them in an airtight container.