Olive Oil Garlic Knots

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Makes 2-2 1/2 Dozen

Ingredients

• 4 - 4 1/2 cups all purpose flour
• 1 package active dry yeast
• 1 cup milk
• 1/3 cup sugar
• 1/4 cup Sutter Buttes Harvest Garlic Olive Oil
• 1 tsp salt
• 2 eggs

Toppings

• 1 tbsp of your favorite Sutter Buttes Olive Oil
• 1 tbsp fresh herbs or Sutter Buttes Tuscan Dipping Herbs

Directions

1. In a large mixer bowl combine 2 cups of the flour and the yeast.
2. In saucepan heat milk; sugar; oil; and salt just till warm; stir constantly.
3. Add to flour mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.
4. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total).
5. Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double (about 1 hour).
6. Punch down; divide dough in half. Cover; let rest 10 minutes.
7. Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. Cut these strips in half. Take one piece and work it into a snake, then tie it in a knot. The dough will be sticky along the cut edges, so dust these with flour before you tie the knot.
8. Cover; let rise till nearly double (about 30 minutes).
9. Bake at 375° for 12-15 minutes or until done.

Optional: After baking, blend olive oil with fresh or dried herbs, salt, pepper, and/or parmesan and brush onto hot rolls.