In the bowl of the stand mixer, add the warm water, yeast, and sugar. Let it rest (proof) for 10 minutes.

Add the salt, vegetable oil, and 2 cups of the flour. Use the paddle attachment and blend until the ingredients are mixed well.

Turn off the mixer and change the mixer to the dough hook. Add in 1 more cup of flour and blend on low speed. Add 1/4 cup of flour at a time until the dough pulls away from the side of the bowl, but is still a little sticky.

Transfer the dough to a floured surface and knead for about 3-4 minutes.

Roll the dough into a ball, folding it under itself so the top is round with no creases (the creases should be on the bottom).

Grease a large mixing bowl with butter or cooking spray (I use butter flavored cooking spray). Place the dough in the bowl and cover with a towel. Allow it rise in a warm location for 1 1/2 hours. It should double in size.

Remove the towel and gently punch down the dough.

Again, transfer the dough ball to a flour surface. Cut the dough into 16 equal pieces. Place the towel back over the cut pieces. Roll each piece of dough into logs about 10 inches long.

Line 1 or 2 sheet pans with parchment paper and place the piece on it about 1-2 inches apart. Cover the sheet pans and allow the dough to rise for another hour.

During the last 10 minutes of rising, heat the oven to 425.

Bake for 12-15 minutes until the breadsticks are golden, but not brown. Melt the butter while the breadsticks are baking.

As soon as you remove them from the oven, use a basting brush to spread the butter on top of the breadsticks*. Sprinkle a little bit of garlic powder on top of each breadstick.