Rosemary-Pepper Breadsticks

3 1/2 cups flour

1 tbsp sugar

1 tsp salt

1 pkg rapid rise yeast

1 1/4 cups very warm water

1 tbsp olive oil

2 tbsp minced fresh rosemary

1 tsp fresh ground pepper

2 tbsp + 2 tsp flour, divided

Combine 1 cup flour, sugar, yeast, and salt; stir well. Gradually add water and oil, beating on low until blended. Add rosemary and pepper; beat an additional 2 minutes at medium speed. Gradually add in enough of remaining 2 1/2 cups flour to make a soft dough. Sprinkle 2 tbsp flour on work surface. Turn out dough and knead until smooth and elastic, about 10 minutes. Shape into ball, cover and let rest 10 minutes. Divide dough in half. Sprinkle board with 1 tsp flour. Roll 1/2 dough into a 12 inch square. Cut dough in 1/2 inch wide strips. Place strips 1/4 inch apart on sprayed baking sheets. Repeat with other 1 tsp flour and 1/2 dough. Cover, let breadsticks stand 10 minutes. Brush lightly with water. Bake at 400 for 12-15 minutes or until golden. Remove breadsticks from oven and reduce temperature to 300. Let breadsticks cool for 15 minutes. Return breadsticks to oven and back 12 minutes or until crisp. Makes 4 dozen.

1=39 calories/.4 gram fat/.3 gram fiber