1 1/4 teaspoon active dry yeast
1 cup of water plus 2 tablespoons
2 tablespoons sugar
3 cups of all purpose flour
1 1/2 teaspoon salt
3 tablespoon vegetable oil plus 1 teaspoon
3 tablespoon butter
1 clove of garlic, minced
1/4 cup of parmesan cheese
In your stand mixer mixing bowl add the yeast, water and 1 teaspoon of sugar. Mix and allow to sit for 10 minutes or until it is frothy and bubbly.
Once you yeast is active, add the remaining sugar, salt, vegetable oil and 1 1/2 cups of flour. Turn on the stand mixer and mix on low for a few minutes until everything is combined.
Add the additional flour and continue to mix fro about 7-8 minutes or until the dough has let go of the sides of the bowl.
When you touch your dough is should be sticky, but not stick to your fingers.
Rub the dough with the 1 teaspoon of oil and cover in a warm place. I usually pop mine in the oven until it is ready. It should take about 2 hours.
Once the dough has doubled in size, remove it from the bowl, and place it on a floured surface.
Knead the dough for about a minute or two. Divide it into about 12 parts. Roll each part out to form into the shape of breadsticks.
Spray the cookie sheet with butter. Place the breadsticks on the cookie sheet about a 1/4 of an inch apart and allow to sit for another hour.
Pre heat the oven to 425 degrees. Place the breadsticks in the oven to bake for about 12-15 minutes or until the tops are golden brown.
In a small mixing bowl combine the melted butter with garlic.
Remove the hot breadsticks from the oven and brush with garlic butter and sprinkle with parmesan cheese.
To store, simply place in a zip lock bag and keep in a cool dry place.