Proof Yeast: Add warm water, yeast and sugar to the bowl of a stand mixer and stir gently. Rest for 5 minutes. The yeast should lightly foam on top. If it doesn't, the yeast may not be fresh. (If using Instant Yeast, skip this step and add the yeast, water and sugar with the rest of the ingredients).

Add 1 1/2 cups flour, salt and vegetable oil then mix on medium speed to combine.

Knead: Add another 1 1/2 cups flour. The dough should pull away from the sides of the bowl but still be very slightly sticky to the touch. Add remaining 1/4 cup of flour, only if needed. Knead mixture for 5-7 minutes.

First Rise: Transfer dough to a large, greased bowl and cover with a dish towel. Allow to rest and rise until double in size, about 1.5 hours.

Shape Breadsticks: Once risen, punch dough down and divide into 12 equal parts. Roll each piece of dough into a 9-inch rope and transfer to a greased cookie sheet.

Second Rise: Cover with a dish towel and rise again for 1 hour.

Bake breadsticks at 425 degrees F for 10-12 minutes. Remove from oven, brush tops with butter, and transfer to a wire cooling rack. Enjoy!

Store leftover breadsticks in an airtight container on the counter for a day or two, or freeze them.