| In a medium-sized bowl, dissolve yeast in warm (110°) water and let stand until bubbly. Add sugar, salt, oil, egg yolk and 1 cup flour. Beat well and then stir in enough remaining flour to make a soft dough. Turn out on a lightly floured surface; knead until smooth and elastic (5-8 minutes). Shape into a ball. Cover; refrigerate 3 to 4 hours or overnight. Turn out on a very lightly floured surface and divide dough into 32 equal parts. Cover; let rest 10 minutes. Roll each piece of dough under hands to form a pencil-like rope about 8 inches long. Place ropes 2 inches apart on greased baking sheet. Add 1 T. water to egg white, beat until frothy, and brush over each breadstick. Let rise in a warm place until doubled. Brush again with egg white mixture. Bake at 425° about 10 minutes. Yield: 32 breadsticks. |
