Breadsticks - Pizza Hut Style

"Under orders from the teenagers in the house, I created recipes for their favourite take out breadsticks and dipping sauce. The dough can easily be made up in the bread machine. The sauce has been posted separately as Dipping Sauce - Pizza Hut Style."
photo by khogston photo by khogston
photo by khogston
photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff photo by Fairy Nuff
photo by Chris from Kansas photo by Chris from Kansas
photo by Chef Dee photo by Chef Dee
Ready In:




  • Add the dough ingredients to the bread machine in the order given, and set to first rise.
  • When this has finished, roll the dough out into a rectangle which is 1/2-3/4 inch thick.
  • With a pizza cutter, cut the dough into 1x4 inch strips.
  • Place on greased cookie sheets and allow the bread sticks to rise until doubled.
  • Meanwhile, stir the topping seasonings together with the parmesan cheese.
  • Brush the breadsticks heavily with olive oil.
  • Sprinkle with the topping. I use an empty spice bottle to shake it on evenly.
  • Bake the bread sticks at 350°F for 12 to 15 minutes until golden.
  • Serve warm with Dipping Sauce - Pizza Hut Style posted on this site.

Questions & Replies

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  1. cammianne3
    Thanks for posting this recipe! For those who think they didn't come out brown enough, I will tell you that when Pizza Hut makes these (I was a General Manager there for several years), prior to these going in the oven they are brushed with liquid butter oil. I'm sure that helps them with the browning process. Also, unless someone orders these and they've just been taken out of the oven, they're reheated in a toaster oven that has a conveyor belt. This would also aid in browning. If you want them browner than they're turning out for you, I would suggest at the end, to turn your oven up higher or even to the broil setting for a minute. That should help. The topping isn't sprinkled on (at Pizza Hut, feel free to follow this recipe as posted, I'm just giving some info) until they come out of the oven and after they've once again been brushed with butter. Hope this helps someone.
  2. chefjen131
    These are delicious! I like mine thinner so I adjusted the recipe to 8 servings. Makes a perfect 9x13 cookie sheet of breadsticks. I don't put oregano in them, just on top. I knead them for a couple minutes on a lightly floured surface prior to putting them on the baking sheet. This gives them less fluffiness and makes them a slight bit chewy like I have always liked breadsticks. Run your oregano through a coffee grinder to make it smaller and the flavor to come out. Mix it with grated parmesean and store that mix in the fridge in a shaker. I rub a stick of butter over the top when they come out and then spray with a bit of olive oil. Then shaker on the cheese. The tip of using the broiler for a quick browning is perfect, just watch close. They can go from brown to burnt in 5 seconds. For too salty of topping, just use garlic powder, not garlic salt. Unroasted garlic powder gives a better flavor too!
  3. Cara B.
    I am basing my review on the recipe as listed. I give 2 stars as the topping was VERY salty! I made breadsticks a second time with the topping as follows: 1/4 cup olive oil, 2 T parmesan, 1 T garlic salt. Breadsticks were still so salty my kids won't eat them. Next time, my topping will include ONLY 1 tsp garlic salt, 2 T parmesan, 1 T oregano, and 1/4 cup olive oil.
  4. Stephanie S.
    Oh my these were a hit. My family loved these little beauties, and I will make again when we are enjoying some pizza. My crew dipped these in marinara, ranch or honey mustard sauce. Thanks so much for sharing with us, we loved them.
  5. sherryduevel
    Breadsticks were good, but the topping was waaaaaay too salty!


  1. Marsha D.
    These are the best bread sticks I have ever made. Better than the Pizza Hut's in our opinion. I also used recipe #137630 for the dipping sauce. Both were outstanding. Only thing I changed in this recipe was.. I used 3Tbs. milk in place of the powdered milk cause thats what I had on hand. I most certainly be making these again real soon. Thanks so very much for sharing your recipe Chef Dee!!


<p>My mother was known for her cooking and baking and I am so happy that I was able to pick up her great skills.</p> <p>I enjoyed many years as a stay at home Mom, whipping up all sorts of large meals and baking of all kinds. Time does not permit many hours in the kitchen anymore, but I still like to entertain when possible and I am always searching for the latest greatest new recipe to add to my tried and true collection.</p>
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