If the Parmesan cheese is not in your budget, you can either omit it without a significant loss of flavor, or substitute 3 tablespoons shredded Cheddar mixed in with the dough in step 1.
1 envelope of fast-rising yeast
3 1/4 cup all-purpose flour, divided
2 tsp sugar
1/2 Tbsp salt
1 1/2 cup hot water (about 125)
1 stick of butter or margarine
1 Tbsp garlic salt
1/4 cup grated Parmesan cheese
Combine yeast, 21/2 cups flour, sugar and salt in a large bowl. Add hot water. Stir until dough holds together. Add more flour if needed to make a dough that is soft but not sticky.
Knead dough on a floured surface until it is smooth and elastic, about 5 minutes. Let rest for 10 minutes. Grease a baking sheet. Preheat oven to 375°F.
Meanwhile, melt butter in a large baking dish. Add garlic salt; stir. Roll dough into a 12 x 18-inch rectangle. Cut into four 3 x 18-inch rectangles. Cut into 48 strips about 1 inch wide and 3 inches long.
Place dough strips in buttered dish; turn to coat with butter. Arrange on prepared baking sheet. Let rise until puffy, about 20 minutes. Sprinkle with Parmesan. Bake until browned, about 15 minutes.
Double the recipe and freeze the leftover breadsticks. To reheat, place the frozen breadsticks on a baking sheet in a 350-degree oven for 10 minutes, or until warmed through and crispy on the outside.