First, let's make the dough. Place the dry milk powder, sugar, yeast, and salt in the bowl of a stand mixer fitted with the dough hook. Add the water and stir to mix well. Allow the mixture to sit until the mixture starts to bubble, about 2 to 5 minutes. Add the olive oil and stir again.
On low speed, gradually add the flour until a dough begins to form. Increase the speed to medium-low and knead until a soft, slightly tacky dough forms and it clears the sides of the bowl. This should take about 5 minutes. Turn the dough out onto a lightly floured surface and divide into two.
Coat the bottoms of two 9x13-inch pans with 4 tablespoons each of the melted butter. Roll each piece of dough into a 9x13-inch rectangle and fit in the bottom of each pan. Brush the tops of the dough with 1 tablespoon of melted butter each. Wrap the dough tightly in plastic wrap and place it in a warm, draft-free area until it's puffed and nearly doubled in size, about 90 minutes.
While the dough is rising, let's prepare the sauce. In a small saucepan, stir together the tomato sauce, sugar, oregano, basil, marjoram, garlic powder, and salt. Place over medium heat until the sauce begins to boil. Then reduce to low and simmer for 30 minutes, stirring occasionally. Remove from heat.
Next, preheat the oven to 475° to bake the dough. Once the dough has risen, remove the plastic wrap and cut each pan of dough into 10 equal breadsticks using a pizza cutter. Bake until golden brown and the edges begin to look crisp, 10 to 15 minutes.
While the breadsticks are in the oven, we can prepare the breadstick seasoning. In a small bowl, stir together the Parmesan cheese, onion powder, oregano, garlic powder, basil, and salt.
As soon as the breadsticks come out of the oven, brush each pan with the remaining 1 tablespoon each melted butter. Then sprinkle with the seasoning. Allow the breadsticks to cool for 5 to 10 minutes in the pan. Then use a spatula to slide the breadsticks out onto a cutting board. Slice the breadsticks with a pizza cutter or knife and serve warm or at room temperature with the dipping sauce.
