In a bowl of a stand mixer, add warm water + yeast + sugar. Mix and keep aside for 10 minutes.

Once the mixture froths, stir in salt + vegetable oil. Now using a dough hook, add little flour at a time and knead till the dough is smooth and elastic and it comes off the sides.

If using hands, mix the wet mixture with a wooden spoon and once the dough becomes thick, transfer onto a floured surface and knead for 6-10 minutes with your hands, gently pressing with the palm of your hands. The dough should be slightly sticky. Don't try to add more flour than needed or it will make the bread dense and dry.

Coat the bowl and the dough with melted butter, cover the bowl with a kitchen towel or plastic wrap for 1 and 1/2 hour and let it double in size.

You know the dough has proofed well when you press it with your two fingers and the indentation remains. Punch it down, knead lightly on a lightly floured surface. Roll out and then divide into 12 portions.

Take each piece and roll it on the surface into ropes about 9 inches long. Transfer onto a sheet with non-stick paper. Place the dough about 2 inches apart. Cover the dough with a cloth or greased plastic wrap when you are working with other sets.

Cover and let it rest for another hour till the dough doubles. Brush the sticks well with egg wash and bake in the center rack of a preheated 400 Degree Fahrenheit or 205 Degrees Celsius oven for 11-14 minutes or till the top is golden brown. Transfer onto a wire rack.