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In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water. Let sit 5-10 minutes, or until foamy. Add the salt, oil, and two cups of flour, and mix until combined. Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is soft and only slightly sticky to the touch.
Knead the dough until smooth, sprinkling with flour as needed to make the dough manageable. Place the dough in a lightly greased bowl and let rise one hour, or until doubled.
After the dough has rise, punch it down gently and divide it into 12 equal sized balls. Roll each ball out into a nine inch rope, and place on a baking sheet lined with parchment or a silicone liner. Repeat with remaining dough, using two baking sheets. Cover and let rise one hour.
During the last ten minutes of rise time, preheat the oven to Bake 12-14 minutes, or until golden brown. Remove from oven and brush with melted butter, then sprinkle with garlic salt. Serve warm.