Original Recipe HERE

As long as you plan ahead and allow for enough time for rising, these are easy, filling, and worth the effort.  I don't have a cool stand mixer (yet), so I did everything by hand and it was manageable.  The final product made me think of Olive Garden - which is a positive, since I love that place.  I'm under no illusions that it's "fine, authentic Italian dining" (despite their attempts to convince us every single employee gets months of training in the mother country), but I don't care.  I like to fill up on the breadsticks and salad (free unlimited refills!) and then eat a portion of my entree...and bring the rest home for tomorrow's lunch.  I'm cheap frugal and practical like that.

Next time I'll add more seasoning to the dough itself (garlic salt, oregano, basil, etc.).  The portion sizes of the sticks is generous, and sometimes I didn't get enough of the garlic butter in each bite.  Also, these could be made smaller or in other shapes to maximize the flavor-to-bite ratio.  I like the suggestion of cinnamon and sugar and will attempt to remember to try them that way.

Update: I didn't have time to make the fancy twists next time, so I rolled out the dough in as even a rectangle as possible and then sliced it into 12 approximately symmetrical pieces (so I had flat-ish, skinny rectangles).  I baked them for 12 minutes, then brushed them with melted butter and sprinkled with Parmesan and put them back in for an additional 2 minutes.

1 1/2 cups warm (105-115 degrees F) water
1 Tablespoon sugar
1 Tablespoon yeast
1/2 teaspoon salt
3 to 4 1/2 cups flour
melted butter
Parmesan cheese or garlic salt

(1) In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
(2) Add salt and stir. Add 1 & 1/2 cups flour and mix well. Gradually add more flour (between 3-4 cups) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
(3) Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.
(4) Remove from bowl and place on a lightly floured surface. Roll into a rectangle and cut into 12 strips with a pizza cutter.
(5) Grease or spray a baking sheet.
(6) Roll each piece of dough into a "snake" and then drape over your forefinger at the halfway point.  Twist the dough several times; pinch the ends together.
(7) Place "dough rope" on baking sheet and repeat with remaining 11 pieces.
(8) Cover pan and allow dough to rise for another 30 minutes. With there's about 15 minutes left, preheat oven to 425.
(9) When done rising, bake for 10-12 minutes or until golden brown.
(10) Rub or brush melted butter on top of the breadsticks.  Sprinkle with garlic, Parmesan, or seasoning of choice.

Kid Participation:
* Measure ingredients
* Knead dough (and then follow up by doing it yourself)
* Roll out dough
* Cut dough with pizza cutter
* Make "snakes"
* Twist dough (do not expect uniformity)

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