Preheat oven to 425 (during last rising session):

• In the bowl of your stand mixer, whisk together the active dry yeast, warm water, sugar and salt. Allow to rest for ten minutes until bubbly, then whisk in the vegetable oil and one cup all purpose flour.
• Transfer the mixing bowl to the stand mixer (fitted with a dough hook). Add the bread flour, 1/2 cup at a time, and mix between each addition for several minutes on med-high speed until the flour is well incorporated and no longer sticking to the bowl. Remove the dough and knead by hand for an additional 5-10 minutes until the dough feels very soft and supple. Return the dough to the mixing bowl and cover with a tea towel. *see note below.
• Allow the breadstick dough to rest for 1 hour, then remove the dough and portion into 20-24 pieces, depending on how large you like your breadsticks. Shape the breadsticks by rolling the balls of dough outward until thin sticks of dough are formed. Place the breadsticks onto two lightly greased baking sheets and cover. Allow to rest for an additional 50-60 minutes until doubled in size.
• Combine the melted butter with salt and garlic butter, then bake the breadsticks in the preheated oven for 5 minutes. Remove the breadsticks from the oven and brush half of the garlic butter topping over the breadsticks. Return the breadsticks to the oven (alternating the sheets from top to bottom) and continue baking for 5-8 minutes until the breadsticks are golden on top and lightly browned on the bottoms. Brush the remaining garlic butter onto the breadsticks, then cool slightly and enjoy!