Fennel Breadsticks

• 1 package (1/4 ounce) active dry yeast
• 3/4 cup warm water (110u0b0 to 115u0b0)
• 3/4 cup canola oil
• 3/4 cup 2% milk
• 1 tablespoon fennel seed, crushed
• 1-1/2 teaspoons salt
• 4-1/2 cups all-purpose flour
• 1 large egg, room temperature
• 1 tablespoon water

1. In a large bowl, dissolve yeast in warm water. Add the oil, milk, fennel seed and salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Let rest for 10 minutes. Turn onto a lightly floured surface; divide into fourths.
4. Work with one portion of dough at a time, keeping remaining dough covered with plastic wrap. Cut each portion into 17 pieces; roll each into a 7-in. rope. Place 1 in. apart on greased
5. . Beat egg and water; brush over dough.
6. Bake at 325u0b0 for 25-30 minutes or until golden brown. Remove to wire racks.

active dry yeast, warm water, canola oil, milk, fennel, salt, flour, egg, water

Taken from www.tasteofhome.com/recipes/fennel-breadsticks/ (may not work)