Caraway Breadsticks

 1 pkg active dry yeast
1 1/4 cups warm water (105-115*F)
3 1/2 cups sifted flour
3 tablespoons sugar
1 tablespoon caraway seed, divided into 2 teaspoons and 1 teaspoon
1 1/2 t salt
1 tablespoon butter

Grease large bowl; set aside. Dissolve yeast in water in another bowl. Add flour, sugar, 2 teaspoons caraway seed, salt, and butter; blend well. Turn out onto lightly floured board or pastry cloth. Knead 8-10 minutes, or until smooth and elastic. Shape into ball. Place in prepared bowl. Turn once to grease top. Cover and let rise in warm place, free from draft, 1 hour, or until double in size. Punch dough down. Grease 2 large baking sheets; set aside. Shape dough into long roll. Cut into 24 pieces. Use palms of hands to roll each piece into 12 inch stick. Place sticks 1 inch apart on prepared baking sheets. Sprinkle lightly with remaining teaspoon caraway seed. Cover and let rise in warm place, free from draft, 2 hour, or until double in bulk. Preheat oven to 400*F. Bake 15-20 minutes, or until golden brown. Transfer to wire rack to cool.