Let's Begin!

Dough

• In a large mixing bowl, Whisk the warm water, yeast, and granulated sugar then cover and allow to bloom.
• Add the olive oil, salt, and half of the flour. Mix with a wooden spoon, then add remaining flour. knead until smooth.
• After kneading, the dough should still feel a little soft. Poke it with your finger, if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Lightly grease a large bowl with oil. Then place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise at room temperature.
• When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a 16×5 inch log.
• Using a very sharp knife or bench scraper, slice into 16 1-inch strips. Roll each strip into 8 inch ropes. Then tie each dough into knots.
• Arrange the knots on 2 parchment paper lined baking sheets.
• Lightly cover the shaped knots and let them rest for at least 30 minutes and up to 45 minutes. They will slightly puff up during this time, producing softer rolls.
• Preheat oven to 400°F.

Topping

• In a small pan, melt the butter then add garlic, Italian seasoning, and salt. Ideally, we don't need to cook the garlic thoroughly, just to extract the flavors.
• Brush the butter on the knots. Reserve some of the topping for when the knots come out of the oven.
• Bake the knots for about 20-23 minutes or until golden brown on top.
• Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and parsley.
• Serve warm, and enjoy with family and friends!