1 pkg. active dry yeast
1 1/3 c. warm water (105 - 115 degrees)
3 tbsp. vegetable oil
1 tbsp. honey
1 tbsp. instant minced onion
1 tbsp. dill seed or dill weed
1 tsp. salt
3 to 3 1/2 c. Gold Medal Better for Bread flour
1 egg white, slightly beaten

Dissolve yeast in warm water in large bowl. Stir in oil, honey, onion, dill seed, salt and 1 cup of the flour. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until stiff dough forms. Cover and let rise in warm place about 45 minutes or until it doubles in size.

Heat oven to 425 degrees. Grease cookie sheets. Stir down dough by beating about 25 strokes. Turn dough onto well-floured surface; gently roll in flour to coat. Divide in 32 equal parts. Roll and shape each part into a rope about 9 inches long, sprinkle with flour if dough is too sticky. Place on cookie sheet. Brush with egg white. Bake about 15 minutes or until crust is deep golden brown and crisp. Immediately remove from cookie sheet. Store loosely covered. Makes 32 breadsticks.