Oh my gosh, these are sooo good! This was my second attempt at making breadsticks and these were way better than the first recipe I tried! I added a heaping TB of minced garlic and about a tsp. of Italian Seasoning for additional flavor. Then I brushed the butter/parm mixture on the breadsticks before baking them, instead of using it for dipping. The texture seriously was just like olive garden. I did have to add a lot more flour because the dough was so sticky, but I made sure not to add too much (I don't bake a lot of breads, but I think not adding too much flour is the key!) I also replaced half of the all-purpose flour with bread flour. The recipe makes a lot, so I flash-froze the rest in the freezer (before the second rise). So now they just have to thaw and rise and we'll have fresh breadsticks again! UPDATE: The frozen breadsticks are not as good as the fresh ones. They didn't rise as well and something was off about the texture. So next tim I'm just going to make enough breadsticks for that meal and a few leftovers.
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