In the bowl of your mixer, combine hot water, sugar and yeast. 

Cover with a kitchentowel and let sit for 10 minutes.

Add the salt, flourand oil. 

Using the dough hook attachment, combine until the dough forms a ball and pulls away from the side of the bowl.  Gradually add more flour, one tbsp at a time, if the dough is too sticky.

Remove from the bowl and knead a few times to make a uniform ball.

Roll out the ball into a rectangle shape. I like to do this on a silicone baking mat, so that it doesn’t stick and as a guide for the size.

Spread the rectangle with the ¼ cup of softened butter, then dust lightly with garlic powder.

Evenly sprinkle the cheese to cover the rectangle. 

Roll up the rectangle, using the long side, like you would to make cinnamon buns.

Press down on the roll slightly, squishing the cheese into the dough.

Fold the roll in half, and roll out into a rectangle shape again.

Cut into 12 strips.

Twist the strips and place on a parchment covered baking sheet.

Bake at 350 for 15-20 minutes.

Brush baked breadsticks with melted butter and sprinkle with garlic powder and salt.