The dough for these was extremely easy. Just throw flour, salt, red pepper into the bowl, proof yeast in water and sugar and pour in, mix, add butter, oil and cheese, and mix again.
I love Aleppo pepper for its deep flavor.
As suggested, I let my dough rise overnight in the fridge. In the morning, I let the dough warm up for 1/2 hour, and rolled out the breadsticks. I found the easiest method was to first roll the dough in my palms, and then finish it by rolling on the counter, beginning in the middle and then rolling to the ends.
I got just over 30 breadsticks. I found I needed an additional 5-6 minutes of baking time to get just a touch of color on them. Next time I want to give them a little shower of grated parmesean before baking.