Garlic Knots

• FOR THE KNOTS:
• 1-3/4 cup Warm Water (115 Degrees F)
• 1/4 cups Olive Oil
• 1 teaspoon Sea Salt
• 1 Tablespoon Sugar
• 1-1/2 Tablespoon Active Dry Yeast
• 5-1/2 cups All Purpose Flour (approximately)
• Extra Flour, For Flouring All Of Your Surfaces, Etc
• Extra Oil, For Oiling Your Hands, Pans And Surfaces
• _____
• FOR THE GARLIC COATING:
• 2 Tablespoons Olive Oil (for Garlic Coating)
• 2 Tablespoons Unsalted Butter
• 4 cloves Garlic, Crushed
• 1/4 cups Finely Minced Italian Parsley
• 3 pinches Sea Salt, to taste

1. Makes 40 garlic knots.
2. 1. Combine water, 1/4 cup (55g) olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast.
3. 2. Add flour. Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (usually 1-3 hours depending on initial water temp and warmth of proofing area). (A sunny table outside on a warm summer day is perfect for proofing!)
4. 3. Once it's doubled in volume, chill the dough for a bit (will keep fine in fridge for several days if you want to make the dough ahead of time) to make it easier to handle (this can be skipped if you don't have the time). Then set up your knotting station. Put out a large wooden cutting board and oil it liberally. Grab a rolling dowel or pin and oil it. Grab a pizza cutter or something similar to slice dough in strips. Put your container of flour within easy reach. Line several sheet pans with parchment paper or silpats and place within easy reach.
5. 4. Oil your hands to help keep dough from sticking to them. Divide the dough in two parts to make it easier to handle. Take the first half, slap it onto the oiled board several times to flatten. Using the dowel, spread into an even rectangle approximately 5"x16" and 1/2" thick. Then slice the rectangle into 1/2"x5" strips.
6. 5. Rotate the board 90u0b0 and sprinkle dough strips and board with flour. Taking the strip nearest to you, roll it back and forth to create an even rope. Tie into a knot (over, under, and through) and place on your lined sheet pan. Place knots about an 1 1/2" apart. At first it may seem awkward making the knots but with a little practice it will become easy. Flour is your friend to help keep the dough from sticking to itself while forming the knots.
7. 6. Continue making the rest of the knots with the second half of the dough, following the steps listed above. After each sheet pan fills up, cover with a dry sack towel, and place in a warm, draft-free spot to rise.
8. Preheat oven to 400u0b0 F
9. 7. After knots have doubled in size, take off dry sack towel and place sheet pans in the oven. Bake for approximately 12-15 minutes or until golden.
10. 8. While knots are baking, make garlic coating. Gently warm olive oil, butter, and garlic in a small saucepan (if you like your garlic with less of a bite, cook it over higher heat for a few minutes in oil/butter mix until soft and slightly golden). Add chopped parsley and set aside.
11. 9. After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with sea salt to taste.
12. Best served warm, but still good when at room temperature.

water, olive oil, salt, sugar, active dry yeast, flour, extra flour, extra oil, garlic, olive oil, butter, garlic, italian parsley, salt

Taken from tastykitchen.com/recipes/breads/garlic-knots-4/ (may not work)