1 pkg. regular or quick-acting dry yeast
1 1/3 c. warm water (105 to 115 degrees)
3 tbsp. vegetable oil
1 tsp. salt
Coarse salt or sesame seeds (or melt butter and butter and garlic powder & brush on baked breadsticks
3 to 3 1/2 c. all-purpose flour
1 tbsp. honey
1 egg white, slightly beaten

Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in 1 cup of the flour, the oil, honey and 1 teaspoon salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes. Heat oven to 400 degrees. Stir down dough by beating about 25 strokes. Turn dough onto generously floured surface; roll around lightly to coat with flour. Divide into 24 equal parts. Roll and shape each part dough into a rope, about 9 inches long, sprinkling with flour if dough is too sticky. Place on greased cookie sheet. Brush with egg white; sprinkle with salt or wait until baked and brush with melted garlic butter. When baking bake until crust is deep golden brown and crisp, about 15 minutes. Immediately remove from cookie sheet. Store loosely covered. Should make about 2 dozen breadsticks. 70 calories per breadstick.

If using self-rising flour, omit salt.