1 pkg. active dry yeast
1/4 c. warm water (105-115 degrees)
1 tbsp. salad oil
1 tsp. sugar
1/4 tsp. salt
1/2 c. warm milk (105-115 degrees)
2 1/2 to 3 c. all purpose flour
Caraway seeds, for garnish

In a large mixer bowl, sprinkle yeast over the 1/4 cup water. Let stand for 5 minutes.

Stir in salad oil, sugar, salt, milk, and 2 cups flour. Beat on medium speed for 5 minutes or until dough pulls from sides of bowl in stretch strands.

Stir in more flour, about 1 cup, to form a stiff dough. Turn onto a lightly floured board. Knead for 10 minutes or until smooth.

Turn dough over in a lightly greased bowl. Cover with plastic wrap. Let rise in a warm place for 1 hour or until doubled. Turn dough out onto board. Knead to expel trapped air. Cut into 12 equal pieces. Cover and let rest 5 minutes.

Roll each piece out into a log, about 12 inches long. Set breadsticks, 1 inch apart, on a greased baking sheet. Brush tops lightly with oil. Sprinkle with caraway seeds.

Let rise in a warm place for 20 minutes or until puffy. Bake at 350 degrees for 15-20 minutes or until golden. Cool on pan for 2 minutes.