Garlic Knots

• FOR THE DOUGH:
• 1 pound, 1-2/3 ounces, weight All-purpose Flour
• 1/4 ounces, weight Instant Dry Yeast
• 1 Tablespoon Sugar
• 2 teaspoons Salt
• 2 Tablespoons Olive Oil
• 4 tablespoons, 2-7/8 pinches Warm Milk
• 1 cup, 2-2/3 teaspoons, 7/8 pinches Warm Water
• _____
• FOR THE GLAZE:
• 1-1/2 ounces, weight Butter, Melted
• 1 teaspoon Italian Seasoning
• 2 cloves Garlic, Minced

1. 1. Combine dry ingredients, add wet ingredients and knead until it forms into soft, elastic dough. Dough should be soft, but not too sticky. Test it: touch it with your fingertip and if it sticks to your finger when you pull away, it's too sticky and you need to add a bit more flour.
2. 2. Transfer dough to a ligthly oiled bowl, turn once to coat and cover with plastic wrap. Let rise for 1 hour.
3. 3. Divide the dough into 10 equal balls. Shape each ball on floured surface into a 10 inch long rope and tie the rope into a knot. Transfer shaped knots to a baking sheet covered with parchment paper, cover with a clean kitchen towel and let rise for 45 minutes.
4. 4. Heat oven to 180 Celsius.
5. 5. Make the glaze: melt butter with some Italian seasoning and minced garlic (or press the garlic through a garlic press). Brush the glaze onto the shaped rolls. Bake about 30 minutes.

flour, ubc, sugar, salt, olive oil, milk, water, weight butter, italian seasoning, garlic

Taken from tastykitchen.com/recipes/breads/garlic-knots-6/ (may not work)