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1 ½tablespoongranulated sugar- AU tablespoon - See notes
2teaspooninstant dry yeast
250mlwarm water(around 40ºC)
40gsalted butter(keep separate)
Pour the sugar and yeast into the bowl of your stand mixer (or a large mixing bowl) then gently pour over the warm water. Set the bowl aside for 5 minutes without stirring it.
Place the 60g of butter into the microwave and heat on full for 30 seconds or until just melted.
Add this to the yeast mixture then add the flour and salt.
Use your dough hook on a low speed, and combine the ingredients (or use a fork if doing it by hand)
Knead for 5-6 minutes. If the dough is really too sticky add an extra tablespoon of flour.
Once it has been kneaded, remove the dough hook, cover the bowl with cling film and leave it to double in size. About an hour.
Once it has risen, divide the dough into 6 pieces and form them into batons.
Line a baking tray with cooking paper and place the breadsticks on it. Cover them with a tea towel and leave them for an hour.
Preheat oven to 200ºC.
Take a very sharp knife and score the rolls on the diagonal (2 or 3 scores per stick)
Bake in the middle of the oven for 15 minutes.
A minute before you remove the rolls from the oven place the 40g of butter into the microwave to melt.
Remove the breadsticks from the oven and carefully brush each roll with the melted butter. It will look like you have far too much butter but just start on the first roll and brush it with butter, then move onto the next. By the time you have done all 6, it will have soaked into the first and you can repeat. Do this until all the butter has been used up. (don't forget the sides of your breadsticks)