Butter a large baking sheet.

In a large mixing bowl combine yeast and water, stirring until dissolved. Add sugar, oil, salt and one cup of flour. Beat until smooth with a rubber spatula or for 1 minute in a heavy-duty mixer. Gradually add sufficient flour to make a soft, workable dough. Turn out on a lightly floured surface and knead until smooth and elastic. Roll the dough into a rectangle and with a dough scraper cut into 20 slices. Roll each portion into a pencil-like rope eight inches long. Place one inch apart on the baking sheet, brush lightly with oil, cover and let rise 20 minutes.

Preheat the oven to 350 F. Brush the glaze over the bread sticks and sprinkle with seeds or with salt. Bake 25 minutes or until golden brown. Let cool on wire racks.