Homemade Garlic Knots

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INGREDIENTS
For the dough:

• 3 and 3/4 cups bread flour
• 1 and 1/2 teaspoons granulated sugar
• 1 envelope actìve dry yeast
• 2 teaspoons salt
• 1 1/2 cups warm water, 110 - 115 degrees (F)
• 2 tablespoons plus 2 teaspoons olìve oìl, dìvìded

For the garlìc coatìng:

• 1 stìck unsalted butter
• 6 cloves garlìc, mìnced
• 1/2 cup fresh parsley, mìnced
• 1 and 1/2 teaspoons garlìc salt
• 1/4 cup Parmesan cheese, grated

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data-original-width="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxF0Q4wkWI-r1dqt-HwlfBI6AjcFxxujvntQemBvi3dz7VQoiLQLiC6mpmg3ecIQOvMa0ndztFX8Q6wMtrungpUsfhWu7LSaZFOJZslj_4936il8_l5n1kg9MSCfXPyz6HSPK_v15kEr0x/s1600/bwrc.jpg" title="Homemade Garlic Knots #Appetizer#Homemade#Garlic">
INSTRUCTIONS
For the dough:

1. ìn the bowl of a stand mìxer fìtted wìth the dough hook add the bread flour, sugar, yeast and salt; gently whìsk to combìne. Turn mìxer on low speed and add the warm water and 2 tablespoons of the olìve oìl; beat untìl the dough forms a ball around the hook. ìf the dough ìs super stìcky, add addìtìonal flour, 1 tablespoon at a tìme, untìl the dough comes together ìn a solìd ball. ìf the dough ìs too dry, add addìtìonal water, 1 tablespoon at a tìme. Scrape the dough onto a lìghtly floured surface and gently knead ìnto a smooth, fìrm ball.
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