In the bowl of an electric with a dough hook or in a large mixing bowl, stir together the warm water and the yeast.
Allow the mixture to sit undisturbed for five minutes or so to activate the yeast.
Using a large wooden spoon or the mixer on low speed, gradually stir in the flour, salt, and butter.
After mixing for a bit, the mixture should start to ball up and stick together. If it remains too dry, add a tablespoon or two of additional warm water.
Once the dough has started to stick together, it’s time to knead the dough.
If you have an electric mixer with a dough hook, turn the speed to medium-low and allow the mixer to knead the dough for seven or eight minutes.
Otherwise, if you are kneading by hand, lightly flour a breadboard or your countertop.
Using the heels of your hands, stretch and press the dough flat.
Fold the bread dough over on itself and give it a half-turn.
Stretch and press the dough flat again, folding it again.
Repeat this process for seven or eight minutes, turning and kneading the dough.
As the dough is kneaded, the flour will be fully incorporated and the gluten in the flour will begin to be activated, which will help trap the yeast bubbles and give your bread a light, airy texture.
You can stop kneading when the bread dough is smooth, elastic, and not sticky, but not dry. Don’t be intimidated by the kneading process. It really isn’t very difficult.
Once the bread is fully kneaded, place the dough ball into the mixing bowl and drizzle a tablespoon or so of oil over the dough, turning it so that it is fully coated with oil.
Cover the bowl with a dish towel and let the dough sit undisturbed for about 90 minutes to rise.
When the dough is doubled in bulk, punch it down to release the air bubbles.
Remove the dough to a lightly floured surface and pat it into a long roll.
Using a sharp knife cut the roll into twelve separate pieces.
Shape each piece into long six to eight inch rectangles and place each one on a parchment-lined baking sheet about three inches apart.
In a small bowl, melt the butter and stir in the salt, garlic, and Italian seasoning.
Brush each breadstick all over with this mixture.
Allow the breadsticks to rise for about 45 to 60 minutes.
Bake at 400 degrees for about 10-12 minutes or until lightly browned. Serve warm.