Garlic Parmesan Bread Knots

• FOR THE KNOTS:
• 1 cup Lukewarm Water
• 1 Tablespoon Yeast
• 1/4 cups Granulated White Sugar
• 3 cups All-purpose Flour
• 3/4 teaspoons Garlic Salt
• 3/4 teaspoons Salt
• 2 Tablespoons Butter, Softened
• 1 whole Large Egg
• FOR THE TOPPING:
• 3 Tablespoons Butter
• 2 Tablespoons Vegetable Oil
• 2 cloves Garlic, Pressed Or Minced
• 1 Tablespoon Grated Parmesan Cheese
• 2 Tablespoons Finely Chopped Fresh Chives Or Parsley

1. Add lukewarm water to a large mixing bowl. Add yeast and sugar and mix well. Allow to stand 10 minutes.
2. Add flour, garlic salt, salt, softened butter, and egg and mix until all is combined and dough comes together. Dough will be elastic and slightly sticky.
3. Gather dough into a ball and place dough in a large lightly oiled bowl. Turn dough over, so all sides are lightly covered with oil. Cover bowl with a clean damp towel and allow dough to rise until double, about 2 hours.
4. While dough is rising, melt butter in a very small sauce pan. Add vegetable oil and garlic and cook over very low heat for 1 to 2 minutes until garlic is fragrant. Remove from heat, pour into a small bowl, and set aside.
5. Preheat oven to 350u0b0F.
6. Gently punch down the dough and divide it into 20 pieces. Shape each piece into a 6-inch rope and tie into a simple knot.
7. Dip each knot into the garlic oil and place the knots on a parchment-lined baking sheet. Let knots rise until doubled in size, about 1 hour.
8. Drizzle knots with remaining garlic oil and sprinkle with Parmesan cheese and chives.
9. Bake knots for 15 to 18 minutes, until lightly golden brown. Remove knots from baking sheet and cool on a wire rack.
10. Note: Quantity of knots will be dependent on size. This recipe makes a minimum of 20 knots.

water, yeast, ubc, allpurpose, garlic, salt, butter, egg, butter, vegetable oil, garlic, parmesan cheese, fresh chives

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