In your mixing bowl, add the warm water, stir in the yeast and sprinkle the sugar on top and let sit for 3 minutes.

Add 3-1/4 cups flour, softened butter, the egg, and salt and stir to lightly combine.

Using the dough hook, let the bread knead in your mixer for about 5 minutes. (You can add up to another 1/4 cup of flour as needed, but it should look slightly sticky and not quite pull away from the bottom of the bowl. Don’t worry, it will rise beautifully!)

Pull the dough in to a ball with a spatula, spray the bowl lightly around and under the dough with nonstick cooking spray.

Cover with saran wrap and a clean towel and let it rise in a warm place for about an hour.

Punch your dough down, then dump it on to a lightly floured surface.

Knead a couple of times, then divide the dough in to 16 equal size pieces.

Roll each piece in to an 7-8 inch breadstick.

Place the breadsticks on two baking sheets lined with silicone mats or parchment paper, (8 on each.) Drape a towel over the top of each baking sheet and let the breadsticks rise another 1/2 hour until they puff up a bit.

Before baking, brush each breadstick gently with melted butter.

Bake at 400 for 11-12 minutes or until golden brown.

When the breadsticks come out of the oven, immediately brush them with the topping and move to cooling racks. Sprinkle with a little extra oregano if you like. Serve warm.

*Note: You can reheat breadsticks if you wrap them in foil and heat in a 325 degree oven for about 5 minutes or until they are warmed through.