Start by working on your dough. In a stand mixer or bowl, you will add your water, dry milk, sugar, salt, and yeast. Gently stir, and let it sit for 5 minutes to let the yeast activate.

Once the yeast bubbles up you know it is active. You will add in your oil, and then slowly add in your flour 1/4 cup of bread flour at a time.

I used my dough hook and mixed until the bread dough forms a ball and is no longer sticky. I only used about 3 1/4 cup of flour for mine. But depending on measuring you might need more or less.

Once the ball is formed, shape dough into a ball and let rise 30 minutes. I placed mine in my Instant Pot and selected the yogurt setting. Placed a plate on top but you can use a glass lid as well.

Once the dough has doubled in size punch down. Then layout on a floured surface. Knead if you need and add more flour if too sticky.

Slice the dough in half and set one slice aside.

Roll out thin to fit a 9x13 pan. Repeat for the other set of dough. You will need 2 of the 9x13 pans.

Take 8 tablespoons of your butter and melt it. Then pour half in one 9x13 pan and the other half in the other pan. Make sure it covers the whole bottom of pan.

Place your dough on top of butter, and use a knife to store the top making cuts where the breadsticks would be.

Bake in a preheated oven at 475 degrees. Bake for 8-12 minutes or until dough is fully cooked.

Then you will melt the rest of the butter and use a brush to top the fully cooked breadsticks.

In a small bowl mix up your breadstick topping and have that to sprinkle on top of your breadsticks once you brushed with butter.

I whip up the tomato sauce when my dough is rising. In a pan on stove place your tomato sauce and all the ingredients. Stir on low while your breadsticks rise and cook.

Once breadsticks are done, slice and then pair with dipping sauce.