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1
Place water in large bowl of electric mixer fitted with dough hook.
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2
Add yeast and pinch of sugar; stir to blend.
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3
Let stand until foamy, about 10 minutes.
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4
Add 1 tablespoon salt and chopped rosemary; beat at medium speed until blended.
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5
Add 4 cups flour, 1 cup at a time, beating until well incorporated.
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6
Mix milk and oil in small bowl.
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7
With mixer running on low speed, gradually add milk mixture.
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8
Increase speed to medium; beat 6 minutes.
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9
Scrape dough from hook and sides of bowl (dough will be soft and sticky).
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10
Let dough rest in bowl 15 minutes.
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11
Sprinkle 2 heavy large baking sheets generously with cornmeal.
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12
Turn out dough onto floured surface and knead until soft and slightly sticky, adding more flour if necessary.
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13
Divide dough into 12 equal pieces.
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14
Let dough rest 10 minutes.
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15
Roll each dough piece between work surface and palms of hands to 12-inch long rope.
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16
Arrange 6 ropes on each baking sheet, spacing apart.
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17
Break small green clusters off rosemary sprigs.
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18
Insert stem end of rosemary clusters along top of breadsticks, spacing rosemary 2 inches apart.
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19
Using sprayer filled with cold water, lightly mist breadsticks.
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20
Let rise uncovered in warm draft-free area until puffy and light, about 30 minutes.
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21
Position 1 rack in lowest third of oven and 1 rack in center and preheat to 450F.
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22
Brush breadsticks lightly with glaze.
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23
Sprinkle very lightly with coarse salt, if desired.
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24
Place baking sheets on racks in oven and spray oven with water.
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25
Bake 15 minutes, spraying oven with water every 5 minutes, spraying oven with water every 5 minutes.
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26
Continue baking without spraying until breadsticks are golden and sound hollow when tapped, about 15 minutes longer.
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27
Transfer breadsticks to racks; cool.
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28
(Can be made ahead.
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29
Wrap tightly in foil and freeze up to 2 weeks.
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30
Thaw breadsticks.
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31
If desired, rewarm wrapped sticks in 350F oven 15 minutes.)
