Source  Brown Eyed Baker

Recipe Added:  12/4/2011

Measure flour into a large bowl; set aside. Combine water, olive oil, yeast, sugar and salt in small bowl and stir to dissolve yeast. Pour water mixture over the flour and mix until the flour is moistened. Turn dough onto lightly floured surface and knead 1-2 minutes, adding additional flour or water if too sticky or dry, until soft and just slightly tacky. Place dough in a well-oiled bowl, cover with plastic wrap, until doubled in size, 1-3 hours.

Line or spray baking sheets. oil a clean surface, your hands and a rolling pin. Divide dough into two. Take first half and gently press down, flipping it over to release gasses and flatten it. Using the rolling pin, shape the dough into a 5x16 rectangle, ½-inch thick. Using a pizza cutter, slice the rectangle into 5-inch by ¾-inch strips. Sprinkle strips with flour and gently roll to create an even rope. Tie into a knot and place on a prepared baking sheet. Cover baking sheet with a dry towel and place in a warm area to rise until double in size.

Preheat oven to 400F. Remove towel and bake, one pan at a time, 12-15 minutes, or until golden. Prepare garlic coating during baking. Over low heat, warm olive oil, butter and garlic in a small saucepan. Add parsley, cover and set aside. After baking, brush rolls with garlic coating. Season with additional sea salt to taste, if desired. Serve warm and store leftovers in airtight container.

1. http://www.browneyedbaker.com/2010/10/06/garlic-knots-recipe/

2. http://www.melskitchencafe.com/2009/04/garlic-knots.html