Garlic butter knots

Instructions

1. Step 1

   Combine 400 g all-purpose flour, 6 g instant yeast, 15 g granulated sugar and 8 g salt in the bowl of a stand mixer, pour in 250 g warm water and 30 g olive oil and knead on medium speed for about seven minutes. Only well-kneaded dough is stretchy enough to tie into knots without tearing. The dough is ready when it is smooth and round, pulls away from the sides of the bowl and feels just slightly tacky on your fingertips.

   Mark step 1 as done

2. Step 2

   Place the dough in an oiled bowl, cover with plastic wrap and let it rise in a warm spot for about an hour. The yeast needs time to produce gas so the crumb turns out light and airy. The dough is ready when it has doubled in size and a few small bubbles show on the surface.

   Suggested time: about 60 minutes.

   Mark step 2 as done

3. Step 3

   Turn the dough out onto the counter, press it down gently and use a scale to divide it into sixteen equal pieces. Pieces of equal weight bake at the same rate and look uniform on the tray. Each piece is ready when they all weigh about the same and are covered with a towel so they don't dry out.

   Mark step 3 as done

4. Step 4

   Roll each piece into a rope about 20 cm long, tie it into a loose knot as if tying a shoelace, tuck both ends underneath and place the knots 4 cm apart on a parchment-lined baking sheet. A loose knot leaves room for the dough to rise without coming undone. Each knot is ready when it is round and neat with both ends tucked out of sight underneath.

   Mark step 4 as done

5. Step 5

   Cover the tray with a towel and let the knots rise for about 40 more minutes in a warm place. This second rise puffs up the knots and makes the crumb softer and lighter. They are ready when they have grown by about half and a gentle press leaves a dent that slowly fills back in.

   Suggested time: about 40 minutes.

   Mark step 5 as done

6. Step 6

   Set the oven to 200°C with a rack in the middle while the knots are on their second rise. A properly hot oven makes the knots spring up quickly and brown nicely. The oven is ready when it has been preheating for at least fifteen minutes.

   Mark step 6 as done

7. Step 7

   Bake at 200°C for 14 to 18 minutes, until the knots are evenly golden on top and on the bottom. Small rolls bake quickly, and leaving them in too long will dry out the inside. They are done when the tops are a glossy golden color and the bottoms sound hollow when tapped.

   Bake at 200°C for about 14 to 18 minutes.

   Mark step 7 as done

8. Step 8

   While the knots bake, heat 60 g unsalted butter with 15 g finely minced garlic and a pinch salt over low heat for about two minutes, then turn off the heat and stir in 6 g chopped mixed fresh herbs. Gentle heat brings out the garlic's aroma without burning it bitter. The garlic butter is ready when it smells wonderfully fragrant and the garlic is soft but still creamy white.

   Low heat.

   Mark step 8 as done

9. Step 9

   As soon as the knots come out of the oven, brush each one generously with garlic butter and sprinkle with 20 g grated Parmesan if you like. Hot bread soaks the butter deep inside, so the flavor goes all the way through. They are finished when the tops are glossy with butter, flecked with garlic and herbs and smell irresistible.

   Mark step 9 as done