3/4 c. milk
1 tbsp. sugar
1 tsp. salt
1 tbsp. butter
1 (1/4 oz.) pkg. quick-rise yeast
1/4 c. warm water (110 to 115 degrees)
3-3 1/4 cups flour, divided
1 egg white, beaten
1 tbsp. water
Coarse salt

In a saucepan, heat milk, sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water. Combine milk mixture, yeast and 1 1/2 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 4-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

Punch dough down. Pinch off golf ball-size pieces; roll into pencil-size strips. Place on greased baking sheets 1 inch apart. Cover and let rise 15 minutes. Combine egg white and water; brush over sticks. Sprinkle with coarse salt. Bake at 375 degrees for 10 minutes or until golden. Yield: about 24 breadsticks.