In a small bowl, proof the yeast by combining active dry yeast, 1/2 cup warm whole milk, and 1/2 tablespoon granulated sugar. Let it sit for 10 minutes until it becomes bubbly and alive.
In a large mixing bowl, whisk together all-purpose flour, the remaining white sugar, and salt. Then add melted unsalted butter, the remaining warm milk, and the proofed yeast mixture.
Use the hook attachment on the stand mixer to beat the ingredients until they form a dough that is elastic and soft but not sticky. Alternatively, mix them together with a wooden spoon.
Transfer the dough to an oiled bowl, cover it with plastic wrap, and place it in a warm spot for an hour or until it doubles in size.
Divide the dough into 10 to 12 equal portions and roll each ball out into a long thin strip about 8 inches long.
Place the strips spaced apart on 2 baking sheets lined with parchment paper, cover them, and allow them to double in size again.
Preheat the oven to 425°F.
In a small bowl, combine salt, garlic powder, and Italian seasoning. Set aside.
Bake each tray for 10 to 12 minutes or until the breadsticks turn golden on top.
Take them out of the oven and brush them with melted butter. Sprinkle the seasoning mixture on top of each one and add Parmesan if desired.
Enjoy them while they’re warm and at their best!