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Using a mixer fitted with the dough hook, mix all ingredients (flour, instant dry yeast, warm water, olive oil, butter, and salt) on low speed until well combined, 2-3 minutes. Increase mixer speed to medium-low and mix for another 5 minutes. Cover bowl with plastic wrap and let sit for one hour at room temperature.
Preheat oven to 375°F/190°C. Line two baking sheets with parchment paper.
Divide dough into 24 pieces, each weighing about 25g. Roll each piece into a log that is roughly 10-12 inches long, depending how thin you want them, and ¼-½ inch wide. Keep in mind that they will expand during baking. Place on prepared baking sheets, allowing sufficient space between each stick. If you like, brush them with oil or water and sprinkle with Parmesan cheese or sesame seeds.
Bake for 20-25 minutes or until light golden and crisp. While the first batch is baking, cover the other baking sheet with plastic wrap until it’s ready to go into the oven.
Allow breadsticks to completely cool on a wire rack. They will keep in an airtight container for up to 5 days.