My fam loved these breadsticks so much. I've made them about 4 times in the past few months. In the States, we hardly ever eat at Pizza Hut, but the kids love it, so sometimes we'll go ahead and do it. I don't remember if we ever get breadsticks, but I know I've had Pizza Hut breadsticks before and these are very similar. Of course, they're better because they're homemade! They're pretty easy too; they rise in the pan and then you score and bake them.
The original recipe called for 12 Tablespoons of butter (for coating the breadsticks before and after baking). I cut it down to 4 Tablespoons and I thought it was plenty.
adapted from Brown-Eyed Baker
For the Dough:
¼ cup (35 grams) non-fat dry milk powder
1 tablespoon granulated sugar
2¼ teaspoons yeast
½ teaspoon salt
1⅓ cups (315 ml) warm water
2 tablespoons olive oil
4 cups (480 grams) bread flour
For the Dipping Sauce:
1 (15-ounce) can tomato sauce
1 teaspoon granulated sugar
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon garlic powder
¼ teaspoon salt
For the Breadstick Seasoning:
2 tablespoons grated Parmesan cheese
1 tablespoon onion powder
1 tablespoon dried oregano
1¾ teaspoons garlic powder
1½ teaspoons dried basil
½ teaspoon salt
4 tablespoons salted butter, divided, melted
1. Make the Dough: Place the dry milk powder, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Add the water and stir to mix well. Allow to sit until the mixture starts to bubble, about 2 to 5 minutes. Add the salt and olive oil and stir again.
2. On low speed, gradually add the flour until a dough begins to form. Increase the speed to medium-low and knead until a soft, slightly tacky dough forms and it clears the sides of the bowl, about 5 minutes. Turn the dough out onto a lightly floured surface and divide in two.
3. Coat the bottoms of two 9×13-inch pans with cooking spray, or you can use extra melted butter (about 1 tablespoon each). Roll each piece of dough into a 9×13-inch rectangle and fit in the bottom of each pan. Brush the tops of the dough with 1 tablespoon melted butter each. Wrap tightly in plastic wrap and place in a warm, draft-free area until puffed and nearly doubled in size, about 90 minutes.
4. Make the Dipping Sauce: While the dough is rising, prepare the dipping sauce. In a small saucepan, stir together the tomato sauce, sugar, oregano, basil, marjoram, garlic powder and salt. Place over medium heat until the sauce begins to boil, then reduce to low and simmer for 20-30 minutes, stirring occasionally. Remove from heat.
5. Bake the Breadsticks: Preheat the oven to 475 degrees F.
6. Once the dough has risen, remove the plastic wrap and score each pan of dough into 10 equal breadsticks (I used a pizza cutter). Bake until golden brown and the edges begin to look crisp, 10 to 15 minutes.
7. For the Breadstick Seasoning: While the breadsticks are in the oven, prepare the breadstick seasoning. In a small bowl, stir together the Parmesan cheese, onion powder, oregano, garlic powder, basil and salt.
As soon as the breadsticks come out of the oven, brush each pan with the remaining 1 tablespoon each melted butter, then immediately sprinkle with the breadstick seasoning. Allow to cool for 5 to 10 minutes in the pan, then use a spatula to slide the breadsticks out onto a cutting board. Slice the breadsticks with a pizza cutter or knife and serve warm or at room temperature with the dipping sauce.
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