Several of you asked for this recipe:
1 1/2 cups very warm water
1 TBSP yeast
1 TBSP powdered milk (you can leave this out without anything horrible happening, I promise)
1 TSP salt
2 TBSP honey OR 1/4 cup sugar
1/4 cup vegetable oil (you can also leave this out–the recipe doesn’t call for it, but I add it when I’m using the dough for pizza crust; it makes the dough softer/easier to work with)
Mix all this together. I then add enough flour that the dough feels “right”. If you aren’t familiar with how pizza or breadstick dough feels, you can try 4 1/2 cups of flour. That’s what the recipe calls for, but I never go by flour amounts listed in recipe. Too much depends on the humidity of the air, how dry your flour is, etc.
I let it rest for 15 minutes to 45 minutes depending how much time I have. Usually it’s closer to ten.
Roll it out on a greased sheet (this much covers one jelly roll sheet). Cut it in strips with a pizza cutter, and then pour about 1/4 cup of melted butter or margarine over the top. I use a brush to make sure everything is covered. I sprinkle it with Johnny’s Garlic seasoning, but you can also use 2 TBSP of Parmesan and 1/8 TSP of garlic powder, or taco seasoning, or shredded cheese, or whatever flavor rolls your socks up.
You don’t need to let them rise; just put them in at 400 degrees for 10 to 20 minutes depending on how stupid your oven is. The idea is that they look like the sticks in the previous post: slightly browned, but not burned or raw. It’s pretty hard to get them wrong.
If you want to use this dough for pizza, just roll it really thin, because it puffs up a lot.