1 pkg. reg. or quick-acting dry yeast
1 1/3 c. warm water
3 to 3 1/2 c. all-purpose flour
3 tbsp. oil
1 tbsp. honey
1 tsp. salt
1 egg white, slightly beaten
Coarse salt or sesame seed

Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in 1 cup of the flour, the oil, honey and 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 floured surface, roll around lightly to coat with flour. Divide into 24 equal parts. Roll and shape each part into a rope, about 9 inches long, sprinkling with flour if dough is too sticky. Place on greased cookie sheet and brush with egg white and sprinkle with coarse salt or seeds. Bake until deep golden brown, about 15 minutes.