Garlic Knots

Whatcha Need:

Dough

2 1/2 cups all-purpose flour, or as needed 1 envelope Fleischmann's® RapidRise Yeast*  3/4 teaspoon salt  1 cup very warm water (120 degrees F to 130 degrees F)  2 tablespoons olive or vegetable oil

Garlic Sauce

 1 Stick of Butter  6 tablespoons finely minced fresh garlic  3 tablespoons chopped fresh parsley  1 teaspoon salt

How to tie the knot

In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.

 

 

Cover; let rest on floured surface 10 minutes.

roll out to about 14 in pizza size cut 12 across and then in half, to make 24 tie in a knot twice

 

put on greased cookie sheet, Cover for another 10 minutes until they rise a little more

bake 20 min at 400

Remove the knots from the oven, place them in a big bowl (with a lid). While the knots are still hot, drizzle them with butter. Sprinkle with garlic, parsley and salt. Toss well and serve.