In a separate bowl mix the hot water and milk. The mixture should be warm, so if it isn’t, put it in the microwave for 30-45 seconds. Add the yeast and 1 Tbsp. of sugar. Stir until the yeast has dissolved and is beginning to bubble. In a separate mixing bowl, combine the eggs, sugar, salt. Add the yeast mixture and stir. Slowly add in 5 c flour.
After mixing well, the dough will be really sticky. Don’t worry, it’s supposed to be! Cover and let it raise for 15 mins.
Wash your counter (or very large cutting board) well and spread a good layer of flour down before putting the dough on the counter. It will stick to the counter if you don’t have enough.
Preheat the oven to 350 degrees.
Move the dough from the bowl to the counter. This is very sticky dough, so sprinkle some flower over the top as well. Knead the dough by pull the outer edge of the dough and pressing it into the middle and turning it about 6 times. Roll the dough out with a rolling pin to just under ¼ inch thick (pretty thin). You will want it to be in as much of a rectangle shape as you can. Then, using a pizza cutter, cut 1 inch strips of dough. Fold each strip in half, twist, and place on a greased cookie sheet with edges about 1 inch apart. Then brush with the butter mixture.
Let the brushed breadstick dough twists rise for 10 to 15 mins (this can include some of the prep time), then bake at 350 degrees for 14-15 minutes or until the bottoms are golden brown (lift them carefully to check). If you wait until the tops start to brown, the bottoms may be overcooked, but feel free to bake longer if you like the bottom more crispy. I happen to like soft breadsticks, but my husband likes them more crispy, so I just do one pan of each!
Once out of the oven, brush them with the same butter mixture and enjoy with dinner or your favorite dipping sauce!