Ingredients
The following ingredients have 6 Servings
- 2 cups All purpose flour
- 1 and 1/2 tsp Active dry yeast
- 1/2 cup Warm Water (warm)
- 1/4 cup Warm Milk (warm)
- 2 tbsp Sugar
- 1 and 1/2 tsp Salt
- 2 tsp Garlic Powder
- 2 tbsp Olive oil
- 1 Egg white
- 2 tbsp Butter
- 2 tbsp Extra Virgin Olive oil
- 2 tsp Garlic (finely chopped)
- 2 tbsp Fresh parsley (chopped)
- 1/4 cup Parmesan Cheese ( to grate on top of the knots)
Instruction
- Mix warm water, warm milk, sugar and yeast in a bowl.
- Keep aside for 5-8 minutes.
- Mix flour, salt, garlic powder and olive oil in a bowl.
- Add the yeast mixture to the bowl and mix together to make a dough.
- Take out the dough on a lightly floured surface and keep kneading with the heel of your hands for 10-12 minutes. ( Kneading is the key guys. Do not compromise on this step )
- If using a stand mixer, knead on medium speed for 6-8 minutes.
- Lightly oil a bowl and transfer the dough in the bowl.
- Cover the bowl with a moist cloth and keep it in a warm place for 2 hours, till the dough doubles in size.
- Lightly punch the dough.
- Divide the dough into 15 equal pieces.
- Lightly oil your work surface and roll each piece into a ball.
- Roll each ball into a 7-8 inch long cylinder and then bring the ends together to make a knot.
- Grease a baking sheet and line the knots on the sheet keeping a distance of 1 and 1/2 inch between each knot.
- Cover with a cloth and keep aside in a warm place for an hour.
- Pre heat the oven to 400 degrees F (200 degrees C).
- Set the oven on TOAST MODE where both the heating elements with work. ( In my oven it is represented by two parallel lines )
- Mix egg white with a tbsp of water.
- Lightly brush the egg wash on the knots.
- Bake the knots for 15- 20 minutes, till slightly browned form the top.
- Meanwhile heat butter and olive oil in a pan.
- Add garlic and fry until it is slightly browned.
- Add parsley and switch off the heat.
- When the knots are done, pour the butter mixture over them.
- Grate Parmesan over the hot knots.
