DOUGH

1 ½ cups white bread flour
1 teaspoon instant dry yeast
1 teaspoon salt
1 cup warm water
2 teaspoons olive oil
flour, extra for dusting

GARLIC BUTTER

3 tablespoons butter, melted
4 cloves garlic, crushed
1 small handful fresh parsley, chopped

1 ½ cups white bread flour 1 teaspoon instant dry yeast 1 teaspoon salt 1 cup warm water 2 teaspoons olive oil 3 tablespoons butter, melted 4 cloves garlic, crushed 1 small handful fresh parsley, chopped

For the dough, mix together the flour, yeast, and salt, and make a well in the middle.
Pour the water and 1 teaspoon of olive oil into the well and mix together.
Knead for about 7-10 minutes until the dough is springy.
Line a bowl with the other teaspoon of olive oil, place the dough in the bowl, cover, and leave to rise in a warm place for 1 hour (or until doubled in size).
Tear the dough into 9 separate balls and then roll into long tubes, folding over to make a knot.
Place the knots on a baking tray.
Bake in a 350°F (180°C) oven for 10 minutes.
Prepare the garlic butter by mixing the butter, garlic, and parsley.
Coat the knots with the butter mixture and bake for another 5 minutes.