Best Garlic Butter Dish Recipe
Soft, chewy homemade Breadsticks are the perfect vehicle for scooping up the leftover marinara sauce! This recipe is easy (no mixer required!) and makes enough to share. The easiest way to flavor any vegetable, roast, steak, or piece of chicken. The possibilities are endless with Easy Garlic Butter!
More About Garlic Butter
Garlic butter is the key component in garlic bread, but it can also be used to feature flavor to seafood, steaks, greens, and pasta. Although you can purchase pre-made garlic butter, it is straightforward to make at home and higher tasting. This simple recipe combines salted butter with minced garlic and some chopped parsley if you like.
When making garlic bread, the ratio of butter to garlic in this recipe is ideal, but if you plan on using the compound butter to add taste to meat, fish, or greens, you may need to boom the quantity of butter to mellow out the intensity of the garlic. You can technically use the garlic butter “uncooked” or bloodless, but its flavors bloom whilst served heat. Drizzle it over beer-steamed shrimp, mashed potatoes, or roasted asparagus. For a steakhouse experience, shape your garlic butter into a log, refrigerate it, and reduce off a thick coin to pinnacle the meat. It’s also delicious drizzled over egg noodles with a grating of Parmesan.
- ¾ cup water warmed to 105-115F (40-46C) (180ml)
- 2 ¼ teaspoons active dry yeast
- 1 ½ Tablespoon granulated sugar, divided
- 2 Tablespoons olive oil (plus additional for greasing bowl)
- 1 teaspoon table salt
- ¼ heaping teaspoon garlic powder, optional, for garlic breadsticks
- 2 ⅓ cups bread flour¹, divided (295g), plus additional as needed
- 3 Tablespoons unsalted butter, melted
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 Grated parmesan cheese, for sprinkling, optional
Step 1. Combine warm water and yeast in a large bowl. Add a pinch of your granulated sugar (about 1 teaspoon) and stir. Let sit until yeast has bloomed and there is a foamy cap on top of the water (5-10 minutes).
Step 2. Once the yeast has bloomed, add remaining sugar, olive oil, salt, garlic powder (if using), and approximately half of the bread flour (approximately 1 cup/125g, but you can just eyeball this). Stir until completely combined using a wooden spoon or spatula.
Step 3. Gradually add remaining flour as needed (you may not need all of the flour called for, or you may need a bit extra, go by feel following the cues that follow) until the dough clings to itself and pulls away from the sides of the bowl as you stir. The dough will be slightly tacky but not so sticky that it isn’t manageable
Step 4. Transfer dough to a clean, lightly floured surface and knead with your hands until the dough is smooth and elastic (about 5 minutes). If the dough is too sticky, lightly dust it with additional flour.
Step 5. Lightly grease a large bowl with olive oil and transfer dough to the prepared bowl. Turn the dough to coat lightly with the oil. Cover bowl with plastic wrap or a clean towel and place in a warm spot to rise until doubled in size (about 45-60 minutes).
Step 6. Once the dough has risen, gently deflate with your hands and transfer to a clean, lightly floured surface. Divide into 9 even pieces and form each into a 6-7” (15-18cm) rope.
Step 7. Place on a parchment paper-lined baking sheet, spacing ropes at least 2” (5cm) apart. Cover with plastic wrap or a clean towel and let rise until increased in size by 50% (about 20 minutes). While the dough is rising, preheat the oven to 400F (205C).
Step 8. Once breadsticks have risen, uncover and transfer to 400F (205C) oven. 0 Bake for 10-13 minutes or until they are just beginning to turn a light golden brown. You may prepare the topping while the breadsticks are baking or immediately after they come out of the oven. Topping
Step 9. Whisk together melted butter, salt, and garlic powder until well-combined.
Step 10. Use a pastry brush to lightly brush the butter mixture over each warm breadstick. If desired, sprinkle with grated parmesan cheese. Now serve it warm.
I preferred the slightly chewier results that I got when I made these with bread flour, but you can substitute an equal amount of all-purpose flour instead.
Store leftover breadsticks in an airtight container at room temperature for up to 3 days. Warm in the oven or microwave before serving.
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