2 teaspoons active dry yeast, hydrated in ¼ cup warm water90º-100º, allow to sit for 2-3 minutes
4 cupsflouryou can use fancy 00, all purpose or bread flour
1teaspoongood quality kosher salt
1 1/2cups warm water90º-100º
1teaspoon olive oil
1tablespoonhoney
6 tablespoonsolive oilplus more for brushing
6tablespoonsbutter
8clovesgarlicminced or thinly sliced
good quality kosher or sea saltfor sprinkling
Instructions
For the dough
Hydrate the yeast in the water (¼ cup). Measure flour and salt into a mixing bowl. In a glass measuring cup, mix 1 ½ cups water with olive oil, honey and hydrated yeast. Let sit for a couple of minutes. Add this mixture to the flour in the bowl and stir with a rubber spatula. The dough will look a bit shaggy. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Form dough into a smooth ball and place into a clean bowl that has been oiled with a bit of olive oil. Turn dough to coat all sides. Cover with plastic and then a light cotton bowl Let rise in a warm spot until about doubled in size, about 1 hour.
To form the knots
First preheat your oven to 400º. Grease 1 large iron skillet or two smaller ones with olive oil. Punch dough down and form into a ball. Cut dough into 16 wedges. Roll each into a ball and then roll into a rope, about 5"-6" long. Gently tie the rope into a loose knot and transfer to the prepared pan. Nestle all the knots into the pan (s), they will touch each other and that is fine. Lightly brush with olive oil and cover with plastic wrap and the cotton towel. Let stand at room temperature for about 20 minutes. Bake knots for 20-25 minutes or until puffed and golden. While knots are baking, melt butter with garlic and cook over low heat for 2-3 minutes, taking care not to brown garlic. Brush on hot rolls and sprinkle with sea salt.
Notes
These rolls also freeze nicely once baked. Place in a zip top bag and reheat in a 350 oven, wrapped in foil until hot in the center, about 10-15 minutes.
