This recipe offers a simple and fast solution to making breadsticks. Enjoy on your next picnic or football tailgate.

• 5 to 5½ cups all-purpose flour
• 2 envelopes Fleischmann’s Active Dry Yeast
• 2 tablespoons sugar
• 2 teaspoons rosemary leaves, lightly crushed
• 1 teaspoon salt
• 1½ cups very warm water (120°F to 130°F)
• 1 tablespoon olive oil
• 3 egg whites, divided
• Sesame or poppy seeds (optional)

1. In large bowl, combine 2 cups flour, undissolved yeast, sugar, rosemary and salt.
2. Add water and olive oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
3. Add 2 egg whites and ½ cup flour; beat 2 minutes at high speed.
4. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes.
5. Divide dough into 24 pieces; roll to 24-inch ropes. Fold ropes in half and twist several times; pinch ends to seal.
6. Place on 2 greased baking sheets. Cover; let rise in warm place for 15 minutes.
7. Lightly beat remaining egg white. Brush on rolls. If desired, sprinkle with sesame seed.
8. Preheat oven to 450°F.
9. Bake 12 minutes or until done, switching positions of sheets in oven halfway through baking.
10. Remove from sheets; cool on wire racks.