Rosemary Breadsticks (Grissini)

So here's the second use I found for all that rosemary: crisp breadsticks for a snack for the moms in our playgroup (I'm hosting tomorrow, which means I need to vacuum the floor!).

I used the dough hook on my new mixer for the first time and wasn't 100 percent happy with the results (a lot of the flour just didn't get incorporated until I dumped everything out and kneaded it by hand). But OK. 2 cups of bread flour, 1 1/2 teaspoon active dry yeast, 1 teaspoon sugar, 1 3/4 teaspoon salt. Mix that together, then add 2 tablespoons minced rosemary, a teaspoon of olive oil and warm water to bring it all together (about 3/4 cup). Knead a couple of minutes, then form into a ball, oil it and place it in a warm spot for an hour, to double in size (mine needed an hour and a half to double in size; I never add hot enough water to the yeast, I think). Cut into 16 pieces and roll the pieces out into thin, foot-long strands. Let rise on oiled baking sheets for 30 minutes, then bake in 325 degree oven about 40 minutes. The breadsticks that I baked on my dark-colored pan got a little too brown on the bottom so some adjustment might be necessary.