Serving: Makes 20

Ingredients:

For the Dough

• Bread Flour (3cups)
• Warm water (1/2 cup)
• Milk (3/4 cup)
• Melted Butter (5 tbsp)
• Instant yeast (1 sachet)
• Sugar (1 tbsp)
• Salt (1 tsp)

For the garlic butter

• Crushed garlic (3-4 cloves)
• Melted Margarine (2 tbsp)
• Fresh or dried Rosemary (1 tsp)
• Fresh or dried Sage (1 tsp)
• Italian seasoning (1 tsp)
• Salt (pinch)

Method for the dough:

• In a medium size mixing bowl, combine melted butter with the yeast, warm water, milk, salt & sugar
• Mix well
• Slowly add 3 cups of flour
• Knead the dough until it forms into a ball; for 3-4 minutes
• Remove the dough ball and lightly grease the bowl with oil (olive oil preferably)
• Place the dough back into the bowl and flip so the dough is lightly coated with the oil on both sides
• Wrap the bowl tightly with cling film and place in a warm place to rise for 2 hours
• Remove the cling film and punch the dough
• On lightly floured surfaced knead the dough and split the dough into two
• Roll the dough out onto a lightly floured surface into a rectangle shape about 1/2 inch thickness (2 rectangles)
• Using a pizza cutter or or knife cut the dough into 1 inch slices (cut from the longer side)
• Not take each strip and tie it into a knot tucking the ends in
• Place the knots in a tray line with grease paper
• Cover the tray and let rise for another 1/2 hour in a warm place
• Meanwhile combine the garlic butter ingredients
• Preheat the oven at 180C
• Once the knots are ready, brush the garlic butter on each knot
• They are now ready to make for 15-20 minutes
• You can sprinkle with grated parmesan cheese once they are out of the oven (optional)

Serve as an appetizer with olive oil/vinegar dip

or as a side with Pasta and Salad