Buttery, garlicky little knots tossed in parsley and parmesan — impossible to stop eating.
Method
Step by step
- 01
Divide thawed dough into 12 pieces. Roll each into a 15 cm rope.
- 02
Tie each rope into a simple knot, tucking the ends underneath.
- 03
Place on a lined tray, cover and rest 20 minutes. Preheat oven to 200 °C.
- 04
Bake 12–14 minutes until golden.
- 05
Stir garlic into melted butter. Toss hot knots in the garlic butter, then in parsley, parmesan and salt.
- 06
Serve immediately with marinara for dipping.
Baker's tip: Brush a little of the garlic butter on before baking too — it makes the crust extra savoury.
Keep baking
