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Chewy Bread Sticks
Source: Lisa Crawley
Makes 32 bread sticks

1 pkg active dry yeast
1 1/2 cups warm water; about 110 deg.
1 tbsp honey
5 cups plus 1/4 cup all-purpose flour
melted butter
onion salt, garlic salt, or seasoned salt

In large bowl of an electric mixer, dissolve yeast in warm water. On med. speed, beat in honey, then gradually add 3 c. flouur, beating well until mixture pulls away from bowl in stretchy strands. With a heavy-duty mixer or wooden spoon, gradually add enough of the remaining flour (1 1/2 to 2 c) to make a soft dough. Knead on a lightly floured board until smooth and satiny (about 10 minutes), adding flour as needed to prevent sticking. With a knife, cut dough into 32 equal pieces. (quarter the dough and then cut each quarter into 8 pieces). Roll each piece into a 10" rope, and arrange ropes about 1" apart on greased baking sheets (at least 12 x 15 inches). Let rise in a warm place for about 15 minutes or till slightly puffy. Brush each rope lightly w/ butter, then sprinkle lightly w/ seasoning salt. Bake in a preheated 400 degree oven for 15 minutes. or till golden. Let cool slightly on racks before serving. Or let cool completely, then wrap airtight and freeze.

To recrisp frozen bread sticks, unwrap and allow to thaw at room temp.; then bake, uncovered, in a preheated 300 oven for 5 minutes.