Preheat the oven to 400°F with racks in the upper and lower third. Line 2 baking sheets with parchment or lightly grease., In the bowl of a stand mixer fitted with the dough hook, combine the mix, yeast, rosemary packet, water, and olive oil. Knead the dough for 5 minutes at medium speed; the dough will become soft and slightly tacky. (If mixing by hand, combine the ingredients in a large bowl before transferring the mixture to a clean work surface. Knead by hand for 8 to 10 minutes, until the dough becomes soft and slightly tacky.) , Divide the dough into 24 equal pieces (30g to 35g each) and cover to prevent them from drying out as you work. Use the palms of your hand to gently roll each piece from the center outwards into a 12" log about 1/4" to 1/2" wide. Transfer the logs to the prepared baking sheets, leaving about 3/4" between each of them. Cover the dough and allow it to rise for 20 minutes at room temperature. , Bake for 25 minutes for soft, chewy breadsticks or up to 35 minutes for crisp, crunchy breadsticks, rotating the pans roughly every 10 minutes. Cool the breadsticks on the baking sheets for 5 minutes before transferring to a rack to cool completely., Storage information: Store leftover breadsticks in an airtight container at room temperature for up to 1 day.