2 1/4 C all-purpose flour
1 pkg yeast
1 tsp salt
2 tsp sugar
1 TBP olive oil
3/4 C water, warmed to 12-130 degrees

1/4 C unsalted butter
2 Cloves garlic, minced
1/4 C parsley, chopped
1 tsp salt

2 1/4 C all-purpose flour 1 pkg yeast 1 tsp salt 2 tsp sugar 1 TBP olive oil 3/4 C water, warmed to 12-130 degrees 1/4 C unsalted butter 2 Cloves garlic, minced 1/4 C parsley, chopped 1 tsp salt

1. In the bowl of a stand mixer (or you can do these steps by hand), combine flour, years, salt and sugar. Add in olvie oild and water. Beat until dough just starts to come together. Switch out the paddle attachment for the dough hook and knead for 5-8 minutes (depending on whether you make it by hand or with a mixer) until soft dough forms.
2. Shape dough into ball and place in a large bowl that has been oiled. Roll dough in the bottom to coat. Cover and allow to rise until doubled in size in a warm location, about 1 hour.
3. Turn dough out onto a floured or oiled surface, you may choose to use oil so your dough doesn't get to dry. Gently press into a 4 x 12 inch rectangle, about 1/2 inch thick. Cut into 16 strips. Take each strip and roll into a rope. Tie each rope into a knot. If dough is sticky or too dry, oil your hands when working with the dough.
4. Place on a baking sheet lined with a baking mat or parchment paper. Cover with a clean cloth and allow to rise until puffed and almost doubled in size in a warm place.
5. Preheat oven to 375 degree.
6. Bake for 12-15 minutes or until lightly browned. Remove from oven.
7. While knots are baking, prepare glaze by adding butter and garlic into small saucepan. Melt butter over medium heat until butter is melted and garlic ecomes translucent. If you prefer a stronger garlic flavor, do not cook garlic for as long. Remove from heat and stir in parsley and salt.
8. Brush butter mixture over the top of warm knots. Allow butter to sink into knots and serve.