Combine the water, vegetable oil and 1 teaspoon of sugar. Stir to dissolve sugar. In a separate bowl, mix the flour and salt and remaining sugar and stir to distribute evenly.

Add ingredients to bread machine in order specified by your bread machine instructions. For mine it is the liquid first, the dry ingredients, and top with the yeast.

Set the machine to the dough cycle.

When dough cycle is finished remove the dough to a bowl and punch it down.

Add the yeast and 1 teaspoon of sugar to the warm water. Stir it and allow it to rest for 10 minutes.

In a separate bowl, mix 1 ½ cups flour, remaining sugar, salt and mix thoroughly. Add the yeast mixture and the vegetable oil and mix.

Add 1 ½ cups more flour and knead for about 7 minutes until the dough is smooth and elastic. The dough should pull away from the sides of the bowl but it will be slightly sticky. Add the remaining ¼ cup of flour as needed.

Transfer the dough to a large, oiled bowl, cover with plastic wrap and allow it to rest until it doubles in size. This will be 1 to 1 ½ hours. Once risen punch punch the dough down.

Cover bottom of you baking sheet with parchment paper.

Flour your hands and a work surface and divide the dough into 12 equal pieces.

Roll each piece of dough into a 9" log for bread sticks or a 6" log for buns.

Arrange the dough rolls evenly spaced on the parchment paper of the baking tray. Cover loosely with a clean towel and let the dough rise again for about 1 hour.

Preheat oven to 425 degrees.

Spray the tops of the dough rolls with cooking spray (optional) if you want a nice brown crust.

Bake 10-12 minutes til golden brown.

While the rolls are baking melt the butter for topping, mix with salt and garlic. Brush the tops of the rolls when they come out of the oven. Allow to cool slightly.

These are delicious served warm. Store any leftovers in an airtight container or freeze.