Rosemary Dill Breadsticks

Directions

1. 1
   Combine 2 cups flour with water and yeast in a large bowl, stirring with a wooden spoon until smooth.
2. 2
   Add oil, 2 tablespoons of the egg mixture (egg beaten with 2 tablespoons of water--reserve remainder for glaze), rosemary and dill, stirring with wooden spoon until combined.
3. 3
   Stir in remaining flour 1/2 cup at a time until a soft dough is formed.
4. 4
   Knead on a floured board until smooth and elastic, adding more flour as needed (8-10 minutes) and form into a large ball.
5. 5
   Grease large bowl and add dough. Turn to coat all sides of dough. Cover with plastic wrap or towel and let rest for 30 minutes.
6. 6
   Preheat oven to 400 degrees F.
7. 7
   Grease baking sheet.
8. 8
   Divide dough in half (you now have two balls of dough).
9. 9
   Roll ball into one 18-inch long rope. Cut into 14 pieces. (28 total pieces).
10. 10
    Roll each piece into a 12-inch rope. Twist two ropes together.
11. 11
    Place each twisted rope (bread stick) on baking sheet and repeat with remaining dough to make a total of 14 bread sticks.
12. 12
    Brush with reserved egg mixture and sprinkle with salt.
13. 13
    Bake for 20-25 minutes or until bread sticks are golden.