Breadsticks

I think I found this recipe out of a cookbook a long time ago. It's one of my many favorite. Since I had so much marinara sauce left over from the meatloaf, I started craving breadsticks to dip into it!

2 1/2-3c flour or bread flour
1T rosemary
1T sugar
1tsp salt
1pkg yeast
3T olive or vegetable oil
1c very warm water
shortening
1/4c parmesan (The shredded kind not the grated Kraft kind you put on pizza. Shredded is the only way to go when you're using it to cook with!)
coarse (Kosher) salt
cornmeal

In a large bowl mix 1c of the flour, rosemary, sugar, salt and yeast. Add oil and warm water. Beat with mixer on medium speed 3 min. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Place on lightly floured surface and knead 5-8 minutes until dough is smooth and springy. Grease large bowl with shortening and roll dough ball around to coat. Cover loosely and let rise 30 minutes. Dough is ready when indentation remains when touched. Spray cookie sheet to grease. Sprinkle cornmeal if desired. Divide dough into 12 equal pieces and roll and shape each. Place 1/2in apart on sheet. Sprinkle with coarse salt and parmesan. Cover loosely and let rise 20 minutes while you heat oven to 425 degrees. Bake 10-12 minutes or until golden brown.

Before the oven^^

After the oven^^

YUM!