Garlic Knots

3 cups warm water
1-1/2 TBS yeast
1/3 cup sugar
1 egg, beaten
1 TBS salt
1/3 cup melted coconut oil (or avocado oil or canola oil)
8ish cups bread flour (give or take 1/2 cup)

Topping:
6-8 TBS butter, melted
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp basil dried
1/2 tsp parsley dried
1 cup (4 oz.) freshly grated Parmesan


1.  In a large bowl or mixer combine: water, yeast and sugar.  Cover and let dissolve for 10 minutes.

2.  Then add: beaten egg, salt and melted coconut oil.  Then add 8 fish cups of bread flour.  Add flour until it the dough pulls away from the side of the bowl. The dough should be elastic and tacky but not so sticky that it heavily sticks to the palm of your hand. Do not add too much flour! 

3.  Knead for 15 min (by hand or using a mixer)

4.  Let rise 45 min or until doubled while covered with a clean dishtowel.
Divide dough in half, and divide each half into 16 portions. Form into knots or breadsticks or roll shape. 

5.  Combine topping ingredients together in a bowl.  Spread on melted butter and seasoning topping with a silicone brush.  Make sure each surface of the dough is covered by the butter or it will dry out. Let rise uncovered for an hour or until doubled. 

6.  Bake at 375°F for about 12-15 min or until golden on top.

*Recommend a high-quality unbleached bread flour such as @lehimills or @kingarthurflour  

 from Amber's Kitchen