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1
In a small bowl, whisk together the warm water, yeast and 1/2 teaspoons sugar until well dissolved. Set aside and let it stand for 10 minutes.
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2
Meanwhile, in a large bowl, combine remaining 1 tablespoon plus 2 1/2 teaspoons sugar, 1 1/2 cups flour, salt, and vegetable oil. Gradually mix in the yeast mixture. Stir until well combined (if you have a stand mixer with dough attachment, you can use it now). As it stirs, add the remaining 1 1/2 cups flour. Then, if dough is too sticky, add up to 1/2 cup additional flour.
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3
Lightly spray a bowl with vegetable oil spray or lightly coat it with some butter and place dough inside. Cover with plastic wrap and let it rise for about 1 1/2 hours, allowing it to double in size. Make sure it's in a warm place.
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4
Punch down the dough and divide into 12 equal pieces. Roll each into an 8-9 inch rope and place on a sheet of wax paper. Cover the top with more wax paper and let dough rise for another hour.
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5
Preheat the oven to 375 F during the last 10 minutes of rising. Place breadsticks on a parchment paper lined baking pan and bake for 15 minutes, until it turns a light golden brown. Keep an eye on your breadsticks during baking as ovens vary and you don't want to bake them too long.
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6
While breadsticks bake, combine the topping ingredients in a microwave safe bowl. Put it in the microwave and heat for 30 seconds at a time until melted. Stir until well combined. Set aside.
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7
When breadsticks are done remove them from the oven. Brush butter mixture on top of each baked breadstick then bake in the oven for an additional 5 minutes, until golden brown.
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8
Serve warm, perhaps with some unlimited salad with my spot-on Copycat OG salad dressing on the related blog link.
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9
Recipe from: CookingClassy.com.
