| 1 | Pkg. | Regular or quick-active dry yeast |
| 1 1/3 | Cups | Warm water (105°-115°) |
| 3 to 3 1/2 | Cups | Gold medal all-purpose flour |
| 3 | Tbsps. | Vegetable oil |
| 1 | Tbsp. | Honey |
| 1 | Tsp. | Salt |
| 1 | Egg | White |
| Seseme or poppy seeds |
Dissolve yeast in warm water in a medium bowl. Stir in 1 cup of the flour, the oil, honey and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place about 45 minutes or until double in size.
Heat oven to 400°. Grease cookie sheet. Stir down dough by beating about 25 strokes. Turn dough onto generously floured surface; roll lightly to coat with flour. Divide into 24 equal parts.
Roll and shape each part dough into a rope, about 9 inches long, sprinkling with flour if dough is too sticky. Place on cookie sheet. Brush with egg white. Sprinkle with sesame seeeds.
Bake about 15 minutes or until crust is deep golden brown and crisp. Immediately remove from cookie sheet. Store loosely covered.
YIELD: 2 dozen breadsticks