Garlic Parmesan Breadsticks

Saturday was Steve's birthday supper (he finally turned 30!). We had stuffed shells, which is one of his favorite things, and these breadsticks, which I was hoping would be like the ones at the Olive Garden. They weren't really, not greasy enough, but they were still pretty good. It's from the TOH cookbook pg 463.

Garlic Parmesan Breadsticks
3/4 cup chopped onion (I had to leave this out or my parents wouldn't have touched them)
1 tbsp vegetable oil
2 1/4 tsp active dry yeast (this equals one of those little packets)
1/2 cup warm water (110-115 degrees)
1/2 cup warm milk (110-115 degrees)
1/4 cup butter, softened
1 tbsp sugar
1 1/2 tsp salt
1 egg
3 1/2 to 4 cups flour
1/4 cup melted butter
parmesan cheese and garlic salt to taste

In a skillet, saute the onion in oil until tender; cool. In a large mixing bowl, dissolve yeast in warm water. Add the milk, egg 1/4 cup softened butter, sugar, salt, and 1 cup flour. Beat on medium speed x 2 minutes. Stir in onion and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Let stand 10 minutes. Turn dough onto lightly floured surface; divide into 32 pieces. Shape each piece into an 8-inch rope. Place 2 inches apart on greased baking sheets. Cover and let rise for 15 minutes. Brush breadsticks with the melted butter, then sprinkle with parmesan cheese and garlic salt to taste. Bake @ 350 for 16-22 minutes or until golden brown. Remove to wire racks. 32 breadsticks.

So like I said, these were okay. They were not as moist as the OG's, or as buttery. But they were still good. My sister was here and we double-teamed this recipe and the stuffed shells. We served the breadsticks with sides of warmed spaghetti sauce. I'm not sure if I will keep this one. It was quite labor intensive. If they turned out like the OG I would definitely keep it because it would be worth all the work and time. But since they didn't...I don't know. I might hold out for a better recipe...anyway try them if you want.