Name: Garlic Knots recipe by Amita Shah at BetterButter
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 20
Ingredients: Warm water -1cup; Dry active yeast - 2 tablespoon; All purpose flour / maida - 500 grams; Salt - 1 tablespoon; Sugar - 1 tablespoon; Olive oil - 2 tablespoon; Garlic Butter Coating ; Garlic - 4 medium cloves; chopped Fresh Parseley,Origano and Basil leaves 4 tbsp finely chopped; Red chilli flakes Butter (unsalted) - 2- 3 tablespoon

Ingredients Serving: 20

Warm water -1cup
Dry active yeast - 2 tablespoon
All purpose flour / maida - 500 grams
Salt - 1 tablespoon
Sugar - 1 tablespoon
Olive oil - 2 tablespoon
Garlic Butter Coating ; Garlic - 4 medium cloves
chopped Fresh Parseley,Origano and Basil leaves 4 tbsp finely chopped
Red chilli flakes Butter (unsalted) - 2- 3 tablespoon

Instructions

Mix sugar and yeast in warm water. allow to sit at room temperature for 10-12 mins or until frothy.
In a large mixing bowl add in the flour, salt and olive oil, make a well in the center and add in the yeast mixture.
Combine the dough and mix well.Knead to form a soft dough for about 10 minutes.
Cover the dough using a kitchen towel.Let the dough rise in a warm place until doubled in volume ,for about 30 minutes. Once the dough doubles,Punch down the dough and turn it on to a lightly floured surface.
Knead for 5 minutes. Divide the dough into four parts and into 4-6 parts each and roll each part like a rope and tie a knot.
Place them on a lined baking tray give a good 2"space between the knots.
Again covered for about 10-15 minutes.
Once they are risen, preheat the oven to 200 C and bake them for 12-15 minutes .
Removing them half way to pour the garlic butter mixture.
While knots are baking, make garlic butter mixture ; In a skillet add butter once it is melted add in the garlic and cook for 30 seconds add the chopped herbs and chilli flax and switch off.
Pour this over the half baked rolls and bake for 5 minutes.
Once the rolls turn golden switch off the oven and remove the baking tray let it sit on a cooling rack for 10 minutes.
Best served warm, but still good when at room temp.

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