Ingredients
- Yeast – 2 teaspoons approximately
- All-purpose flour – 3 ½ cups
- Sugar – 1 tablespoon
- Salt – 1 teaspoon
- Garlic powder – ½ teaspoon
- Butter, melted – 3 tablespoons
Garnish
- Butter, melted – 5 tablespoons approximately
- Garlic, finely minced – 3 cloves
- Salt – little
- Parmesan cheese, grated – 3 tablespoons
- Seasonings – 1 teaspoon
Method
Mix together yeast, 1½ cups of warm water and sugar in a bowl and whisk well with a spatula. Let it stand for 5 minutes. Add the butter, flour, salt and garlic powder. Mix well. Start kneading the dough, if it feels sticky add little flour. Knead the dough till it is little soft. Grease a big bowl with little oil. Place the dough in the bowl and coat it with the oil. Cover the bowl with a cling film or a kitchen towel. Allow it to rest for 2-3 hours. It should rise to double the size. When it is ready beat the dough to release the air. In a floured surface, shape the dough into a long log. Cut evenly into 1-inch strips. Roll them out into thin ropes. Now tie each into a knot. Line the oven tray with baking paper. Arrange the knots keeping sufficient gaps in between. Cover with a towel and let it rest for an hour. Preheat the oven. Prepare the topping by mixing butter, garlic, seasonings and salt together. Brush on the knots generously. Keep the remaining to be brushed once again when the knots get baked. Bake for 20-25 minutes at 200°C until golden brown. Remove and let it rest for 2-3 minutes. Brush the warm knots again with the remaining topping. Sprinkle grated parmesan on top. Ready to be served!