Better-Than-Olive-Garden Breadsticks

I hated to have to tell the Kid he couldn’t have his favorite breadsticks, so I used white-whole-wheat flour to make my version of these breadsticks a little healthier. (They’re much lower in sodium too!)

Mom’s Italian Breadsticks

Makes 16 Breadsticks, 24g carbs and 3g fiber each (net 23 carbs)

1 TBL active dry yeast
1 1/4 cup warm water
2 TBL butter, softened
1 TBL salt
2 TBL sugar
4 1/4 cups white whole-wheat flour
4 tsp vital gluten

TOPPING
6 TBL melted butter
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp dried oregano

Proof yeast in ¼ cup of the water in mixer bowl for 5 minutes. Add flour, butter, sugar, salt and remaining water. Mix with paddle attachment until slightly sticky dough forms (5 minutes).

Knead 3 minutes. Shape into breadsticks. Arrange on covered baking sheet (silicone or parchment) Cover and rise 45 minutes. They will not rise much, but they will “spring” in the oven, so don’t panic if they don’t look very puffy yet.

Brush with half the melted butter, sprinkle with half the salt. Bake at 375 to 400 about 15 minutes. Top with remaining butter and seasonings.

By comparison, the Olive Garden version has 26 carbs–and a WHOLE lot of sodium.

copyright 2014 Barb Szyszkiewicz

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