Here is the recipe from the Stake RS Womens Conference, Feb. 23, 2013.
2 pkg. (2 T.) dry yeast
3 cup hot water
2 T. sugar
1 T. salt (Kosher works great)¼ cup oil (Olive oil if you have it)
7 cups flour
½ cup butter, melted
Salad Supreme seasoning
In large mixing bowl, Bosch or Kitchenaid, dissolve yeast in warm water; add sugar. Let stand 5 minutes. Add salt and oil. Add flour until dough is smooth and not sticky. Cover and let rise about an hour until double in bulk. Put dough out onto floured board or tea towel. Cut into small pieces. Shape into bread sticks by rolling between your hands. Place on a baking tray sprayed with nonstick spray. Brush sticks with butter. Sprinkle lightly with garlic salt, heavily with Parmesan cheese and moderately with Salad Supreme. Let rise about 30 to 45 minutes. Bake at 350° for 15 to 20 minutes until light golden brown. Makes 4 dozen 5-inch breadsticks. Once cooled to room temperature they can be put in ZipLoc bags and frozen. Just take out of the freezer the night before you want to serve them.
Alternate seasoning: brush with butter, sprinkle with garlic salt and sprinkle with a mixture of: 1 T. dry parsley, 1 t. dill weed, ½ t. onion flakes, 2 – 3 T. Parmesan cheese