Place 1 cup water, 3 tablespoon instant nonfat dry milk, 4 tablespoons olive oil, 1½ teaspoon table or sea salt, 1½ tablespoons granulated sugar, 3 cups all-purpose unbleached flour, and 1½ teaspoons instant yeast into the bread machine pan.
Select the DOUGH cycle, then START.
During the first minute, lift the lid and take a peek. Check to see if the paddles are correctly engaged. The dough should start to clump immediately.Recheck the consistency of the dough 15 minutes into the DOUGH cycle.If your dough is too wet, add flour one tablespoon at a time. The dough should stick to the side, then pull away cleanly.Conversely, if the dough is too dry, add 1+ tablespoons of water until the dough looks just right. Learn more about this surprising secret to success with a bread machine here.
Shaping the dough:
When the DOUGH cycle completes and the dough has doubled in size, remove it from the bread machine pan onto your work surface. Use as little flour as possible, or none at all.
Divide the dough in half and shape it into two balls. Roll out each ball into a 7 x 9-inch rectangle. Let the dough rest for 10-15 minutes.
Use a pizza cutter, bench scraper, or large sharp knife to cut each rectangle into 8 strips. Place each strip on a greased baking pan or one covered with baking paper or a silicone mat.
Optional: After placing all the strips on a cookie sheet, twist each strip to disguise imperfections.
Cover the strips with a tea towel. Let them rise until puffy and almost double in size.
Preheat oven to 500˚F (260˚C).
Meanwhile, mix the ingredients for the glaze of your choice. When the breadsticks are ready to bake, brush them with the glaze. Sprinkle with Kosher or sea salt.
Turn the oven back to 475˚F (241˚C) and bake for 7-9 minutes or until golden brown. You may need to rotate the tray halfway through for more even browning. Watch your rolls carefully. At this high temperature, they can easily overbake if your oven is not calibrated correctly.
Brush the breadsticks with butter immediately after the breadsticks come out of the oven. Serve warm.
Notes
Kitchen tip for twisted rolls: Try not to twist the dough too many times or too tightly when shaping the breadsticks. Only 2-3 twists at the most, are needed. Also, if the dough is too thick, it will most certainly unravel while rising. Sometimes, when they are stubborn, I press down on the whole twist with the palm of my hand to “imprint” the shape.If all else fails, walk away and let the dough relax for a few minutes. It will behave better when you return.Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until the dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate the dough gently and shape it as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn the dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape it as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than is called for in the recipe. It no longer needs to be dissolved first, but you can still do it.