For the dough:
1 cup plus 2 tbs hot water (not boiling)
1 1/2 tsp instant yeast
2 tbs granulated sugar
3 tbs dairy free butter, melted
2 tbs salt
3 to 3 1/4 c ap flour
olive oil
For the topping:
4 tbs dairy free butter melted
1 tsp salt
1/4 to 1/2 tsp garlic powder to taste
In the bowl of a stand mixer fitted with a dough hook, combine the water, yeast, sugar, and salt. Mix for a few seconds and wait 5-10 minutes for the yeast to proof.
Once proofed, add the melted butter.
Gradually add in the flour on a low speed until combined. Start with 3 cups. Dough should totally pull away from the sides, and be elastic. If it is too sticky add 1/8 to 1/4 c more flour.
Remove the dough and place in a lightly oiled bowl and cover with plastic wrap. Let sit in a warm area like a sunny windowsill for 90 minutes. It should be doubled in size.
Line two baking sheets with parchment. Divide the dough into 12 pieces and roll out into breadstick shape. Place on the baking sheets approx 6 breadsticks per sheet, not touching each other. Should be at least 1/2" if not more in-between depending on the size of your baking sheet. Cover with towels and let rise for another 50 minutes.
Preheat the oven to 400 degrees F. Whisk together the topping ingredients.
Bake the breadsticks for 10-14 minutes until golden on the top.
Once removed from the oven, brush immediately with the topping mixture. Keep brushing until the entire mixture is used.
Best served warm but will be enjoyed at any temperature.
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