Soft, pillowy breadsticks brushed with warm garlic butter and a sprinkle of parsley.
10 steps, about 39 minutes start to finish.
Combine warm water, yeast, and 1 tbsp sugar. Let stand 5 minutes until foamy.
In a large bowl or stand mixer with the dough hook, combine flour, remaining 1 tbsp sugar, and salt.
Add the yeast mixture and softened butter. Mix and knead until a smooth, slightly tacky dough forms, about 8-10 minutes.
Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
Punch down dough. Divide into 12 equal pieces. Roll each into a log about 7-8 inches long.
Place on parchment-lined baking sheets, cover, and let rise again for 30 minutes.
Preheat oven to 425°F.
Bake for 12-15 minutes until golden brown.
Immediately brush with garlic butter topping (melted butter mixed with garlic powder, salt, and parsley).
Serve warm.
“Wait for the yeast to go foamy before you mix, no foam means it's dead and the dough won't rise. Brush the garlic butter on the second they leave the oven so it soaks in while they're hot.”
