Copycat Pizza Hut Breadsticks

Craving those delicious Pizza Hut breadsticks but don’t want to leave the house? Look no further! This recipe will satisfy all of your cheesy breadstick cravings right at home.

Ingredients:

• 1 1/2 cups warm water
• 1 packet active dry yeast
• 1 tablespoon sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup butter, melted
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 cups shredded mozzarella cheese
• Marinara sauce for dipping

Instructions:

• In a small bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy.
• In a large mixing bowl, combine flour and salt. Add yeast mixture and stir until a dough forms.
• Knead dough on a floured surface for about 5 minutes, until smooth and elastic. Place dough in a greased bowl, cover, and let rise for 1 hour.
• Preheat oven to 400°F. Roll out dough into a rectangle on a greased baking sheet.
• Brush dough with melted butter and sprinkle with Parmesan cheese, garlic powder, onion powder, basil, and oregano. Top with mozzarella cheese.
• Bake for 15-20 minutes, until cheese is melted and bubbly.
• Slice into breadsticks and serve with marinara sauce for dipping.

Popular questions:

• Q: Can I use instant yeast instead of active dry yeast?

A: Yes, you can substitute instant yeast for active dry yeast, but you may need to adjust the rising time.

• Q: Can I use a different type of cheese?

A: Yes, feel free to experiment with different cheeses like cheddar or provolone for a unique flavor.

• Q: Can I make the dough in advance?

A: Yes, you can prepare the dough ahead of time and store it in the refrigerator until ready to bake.

Helpful tips:

• For extra flavor, sprinkle some Italian seasoning on top of the cheese before baking.
• For a crispy crust, brush the edges of the breadsticks with olive oil before baking.
• Don’t skimp on the cheese – the more, the better!

Expert Secrets:

• Use a pizza stone for a crispy bottom crust.
• Let the dough rest for 5 minutes after rolling it out to relax the gluten.