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

In a large mixer bowl, sprinkle 1 package yeast into 1/4 cup warm water.

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 stretchy 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 to 20 minutes. 1 dozen.