In the bowl of a stand mixer fitted with the paddle attachment, stir the yeast and sugar in the warm water and then wait until yeast dissolves/blooms (about 5 minutes).

Add the salt, butter, and 2 cups of the flour. Mix gently to combine.

With the mixer on its lowest speed, slowly add the remaining flour until the dough is smooth.

Switch to the dough hook attachment and knead the dough for 10 minutes.

Place dough into a large bowl that has been greased with cooking spray or a light layer of olive oil. Cover and set in a warm place to rise for 1 hour.

After an hour, punch dough down and remove from bowl onto a clean counter. Roll dough into one big log. Divide that log into the number of breadsticks you want. This recipe makes a minimum of 16 LONG breadsticks — probably 24 regular size Olive Garden Breadsticks. Just cut them thinner.

Pick up one piece of dough and roll the center of the dough in between your hands to get it started. Then place the dough on the counter and roll it back and forth with both hands starting in the center, and moving your hands outward, until you have reached a breadstick that is about ¾-inch thick. Repeat with all pieces of dough. (Cover the dough with a towel or greased plastic wrap while you work to keep it from drying out.)

Place the breadsticks on a silicone lined baking sheet (or lightly greased pan) about an inch apart. Cover the breadsticks with a towel (or lightly greased plastic wrap), and let rise until double in size; approximately 30 to 60 minutes depending on the temperature of your kitchen.

Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until golden brown. (TIP -- Lightly spray the tops of the breadsticks with cooking spray before you bake them so they brown quicker and don't dry out.)

Meanwhile, melt the butter in the microwave. Add the salt and garlic powder. Mix thoroughly. Brush the tops of hot breadsticks immediately from the oven. Enjoy warm. Store leftovers in a plastic zip-top bag.