Breadsticks

1 tsp. active dry yeast

2 tsp. sugar

1 tsp. kosher salt, plus more for sprinkling

2 ¼ c. all purpose flour, plus more for dusting

1 Tbsp. extra-virgin olive oil, plus more for brushing

4 Tbsp. butter, softened, divided

¼ tsp. minced garlic

1 tsp. Italian seasoning

½ c. Shredded Parmesan cheese

Put ¾ c. warm water in a food processor. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. Add the sugar and 1 tsp. salt and pulse until dissolved. Add the flour, olive oil and 1 Tbsp. butter and pulse until the dough forms a ball, about 1 minute. Continue to process with the motor running until smooth, about 2 more minutes.

Line 2 baking sheets with parchment paper and brush with olive oil. Turn the dough out onto a floured surface. Divide into 12 pieces, then roll each piece into a 12-16 inch rope. Arrange the ropes 1 ½ inches apart on the prepared baking sheets, rolling them to coat with the oil. Cover each baking sheet with a damp cloth and set aside in a warm place until the breadsticks double in size, about 1 hour.

Preheat the oven to 400 degrees. Put the remaining 3 Tbsp. butter and the garlic in a microwave-safe bowl and microwave until melted, 30 seconds to 1 minute. Brush the breadsticks with the garlic butter; sprinkle with salt, Italian seasoning, and Parmesan, then turn and brush and sprinkle the other side as well.

Bake until golden, 10-15 minutes.

This is a modified version of a recipe from the May 2011 Food Network Magazine.