Why are my bread sticks so light?

Question

I have been trying to make Olive Garden type bread sticks and they are not coming out like I want them to. I am using frozen bread dough which I thaw in the fridge then shape into the sticks and allow to rise until doubled. After baking I spray with some olivio spray and sprinkle with garlic salt. They taste great but the texture is more light and airy than I want them to be. Am I letting them rise too long? Or maybe not long enough? I have very little experience with breads. Please help me, I love those bread sticks!!!

Answer 1

Olive Garden Breadsticks

1 Loaf frozen bread -- thaw in bowl at room temp.

Pam

Garlic powder

Dry oregano leaf -- crushed

When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10).

Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warmplace until doubled - about 1-1/2 hours.

Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown.

Cool in pan on rack to serve within a day or two.

Good Luck!

Answer 2

Agree that it's better to try with your own dough.  But with the frozen for now, try this...rather than spray the olivio (???) make an egg wash by whisking a raw egg and a little water.  Brush this onto the sticks before baking.  This will give them a crispier top with a nice sheen.  Another way to 'crisp' the sticks is to open the oven while they're cooking and give them a squirt with a spray bottle filled with water (set on the spray setting) which will also give a really nice crusty exterior.  Happy baking!

Answer 3

Don't  use frozen. Make your own fresh. Or just buy them @ the Olive Garden and reheat at home. That's what I would do. :)

Answer 4

Tanya --- You are not doing any thing wrong

except you are using the wrong type dough. The type dough you are using is ment to produce a

light fluffy loaf of bread. You need to use an Itilian bread dough whitch will produce a leaner type dough with a heavier crust because it doesn't have as much sugar and the fat content is much lower. All of my tried recipes are much to large for home use. So I suggest you go to www.cooks.com and choose an Itilian bread recipe. Or you might be able to find a frozen Itilian or [french dough] french will work

where you bought the dough you are using. I hope that I have helped you. jim b