Copycat Pizza Hut Breadsticks

• Produce

  • 2 tsp Basil, dried
  • 4 1/2 tsp Marjoram, dried
  • 1 tbsp Onion powder
  • 2 1/4 tsp Powdered garlic

• Condiments

  • 1 (15-ounce can Tomato sauce

• Baking & Spices

  • 4 cups Bread flour
  • 1 1/3 tbsp Granulated sugar
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 12 tbsp Butter, unsalted
  • 1/4 cup Dry milk, non-fat powder
  • 2 tbsp Parmesan cheese, grated

• Liquids

  • 1 1/3 cups Water

• Other

  • 2¼ teaspoons instant (rapid-rise yeast

Found on browneyedbaker.com

Description

Ingredients

• ¼ cup (35 grams) non-fat dry milk powder
• 1 tablespoon granulated sugar
• 2¼ teaspoons instant (rapid-rise) yeast
• ½ teaspoon salt
• 1⅓ cups (315 ml) warm water
• 2 tablespoons olive oil
• 4 cups (480 grams) bread flour
• 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
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1¾ teaspoons garlic powder
• 1½ teaspoons dried basil
• ½ teaspoon salt
• 12 tablespoons (170 grams) unsalted butter, divided, melted

Directions

• Make the Dough: Place the dry milk powder, sugar, yeast and salt 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 olive oil and stir again. 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. Coat the bottoms of two 9×13-inch pans with 4 tablespoons each of the melted butter. 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. 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 30 minutes, stirring occasionally. Remove from heat. Bake the Breadsticks: Preheat the oven to 475 degrees F. 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. 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.