Ingredients:
3 1/2 Cups Bread Flour, plus more for kneading
1 Teaspoon Granulated Sugar
1 Envelope Instant Dry Yeast
2 Teaspoons Salt
1 1/2 Cups Warm Water (about 110 degrees)
2 Tablespoons plus 2 Teaspoons Extra-Virgin Olive Oil
5 Tablespoons Butter
4 Garlic Cloves, minced
1 Tablespoon Flat Leaf Italian Parsley, chopped
Directions:
Combine flour, sugar, yeast and salt in a mixer and attach the dough hook and turn it on to let everything combine, use a spoon if everything needs a little help getting incorporated into each other. While mixing, add the water and 2 tablespoons of the oil and mix until dough forms a ball. Scrape dough onto a lightly floured surface and gently knead until smooth. Form into a smooth ball. Grease a large bowl with the remaining 2 teaspoons of olive oil, add dough, turning once to completely coat in oil, cover with plastic wrap, a tea towel, or paper towel, place in a warm area and let rise until double in size, about 1 hour. I usually turn my microwave on to 2 minutes, let it run, and then place my bowl of dough in the microwave. You may need to lightly flour your surface before this next step, I didn't because not much sticks to my granite counter tops, and the dough was a little oily from the bowl. Break off about a 2x2 inch piece of dough (mine may have been a little bigger than that..just guesstimate) and place it on a flat surface and roll it out into a rope that's about 9-10 inches long (again, guesstimate) and then loop it into a knot and place on a greased cookie sheet. Repeat under your dough is gone. Place knots into a pre-heated 450 degree oven and bake for 12-15 minutes, or until the tops just barely start to turn golden brown. Place your butter in a microwave safe bowl along with your minced garlic and microwave until completely melted, and then stir in your parsley. As soon as the knots come out of the oven, brush them with the garlic butter mixture.
