Italian Breadsticks

1 package active dry yeast

1 t. sugar

1 1/4 C. warm water (110 to 115°F.), divided

1/4 C. olive oil

3 1/2 C. flour

1 t. salt

Dissolve the yeast with the sugar in 1/4 cup of the water and set aside until foamy.

In a large mixing bowl, combine the remaining 3/4 cup warm water, the olive oil and yeast mixture. Stir in the flour, 1 cup at a time, and salt mixing until the dough begins to come together in a ball.

Place the dough onto a floured board and knead it until it's smooth, elastic and no longer sticky, about 5 minutes. Place the dough in an oiled bowl, cover it with plastic wrap and set it aside in a warm place until it has doubled in size, about 1 hour. It is then ready to use.

For hand-rolled bread sticks: Divide the dough into fourths and roll out each piece on a floured board into a rectangle 1/3 inch thick. Cut each rectangle into 2-inch squares; roll each square with your palms into pencil-thin sticks about 10 to 12 inches long. Carefully transfer each stick to a greased 15 x 10 inch baking sheet or jellyroll pan, placing the strips 1/2 inch apart. Repeat until all the dough is used. Brush with olive oil or melted butter and sprinkle with kosher salt.

Bake the bread sticks at 350°F. until golden brown, 15 to 20 minutes.

Note: You can also add some minced garlic to the butter or olive oil before brushing the breadsticks.