These breadsticks are super soft and chewy. I like to make half of the recipe into garlic breadsticks, and the other half into cinnamon and sugar breadsticks for dessert (the taste is similar to Indian Fry Bread!)
2 pkgs. (or 4 1/2 tsp) active dry yeast
1/2 c. sugar, divided
2 c. warm water (between 105 and 110 degrees, or lukewarm)
3 Tbs. vegetable oil
1 egg, lightly beaten
1 tsp salt
4 1/2 -6 c. flour ( you will have to add more flour if you live in high elevation, or have more humidity in your air than Phoenix AZ! Just keep adding flour until a soft dough forms, until it is no longer sticky when you touch it)
1/2 c. butter
cinnamon and sugar
In large mixing bowl, or KitchenAid, dissolve yeast and 1 Tbs. of sugar in 1 c. of the warm water. Let sit for 5 minutes.
Add the remaining 1 c. water, oil, egg, remaining sugar, 2 c. of flour, and salt, beat until smooth. Slowly add the remaining flour until a soft dough forms, knead for 6 minutes.
Place in greased bowl, turning once to coat. Cover and let rise 45 minutes.
Preheat oven to 400.
Punch down dough, working with one half at a time, lay out on floured surface. Roll out to a rectangle, dough should be about 1/2 inch thick.
I use a pizza cutter to cut the dough rectangle into strips. Twist and place on baking sheet. Repeat with remaining dough.
Cover and let rise 20 minutes.
Bake at 400 for 12-15 minutes, until a light golden brown.
Remove from oven.
Melt 1/2 c. butter in microwave. Brush over the breadsticks you want to make into Cinnamon and sugar breadsticks. Sprinkle liberally with cinnamon and sugar, set aside.
Add garlic powder and a little garlic salt to remaining melted butter. Brush over remaining breadsticks. Best when served warm!
*Remember to always keep the cinnamon and sugar and the garlic breadsticks separate, when you're making them, when you're serving them, when you're storing leftovers! :)
This recipe makes about 18 large breadsticks, in the picture above they are cut in half.