C'est sympa à faire et à manger. À refaire.

Ingredients for the dough

• ¾ Cup warm water
• 2 Tbsp. olive oil
• ½ tsp. salt
• ½ Tbsp. sugar
• 1 Tbsp or 1 Packet Red Star Platinum yeast
• 2¾+ Cups unbleached flour

Ingredients for the baste

• 1 Tbsp. olive oil
• 1 Tbsp. melted butter
• 2 cloves garlic, finely crushed
• 2 Tbsp. finely chopped fresh parsley

Instructions

1. Mix bread ingredients according to the instructions on the EZ DOH bucket.
2. Add one or two tablespoons more water as needed if dough is very stiff.
3. After 1st rise, divide the dough into 15-20 even-sized pieces.
4. On a lightly-oiled board with lightly oiled hands, roll each piece into 5” rope.
5. Tie into a knot and place on a greased or parchment-lined baking sheet.
6. Cover and let rise briefly.
7. Bake in preheated 400 oven for 12-15 minutes, until golden.
8. While the knots are baking, combine the baste ingredients and warm until garlic is softened.
9. Add chopped parsley.
10. While rolls are warm, baste.