INGREDIENTS:

Basil Knots:

• 1 cup of warm water
• 2 tbsp of butter, softened
• 1 egg
• 3¼ cup of flour
• 1 tbsp of sugar
• 1 tsp salt
• 3 tsp regular active dry yeast

Garlic Basil Butter:

• 2 tbsp melted butter
• 2 cloves garlic, minced
• 1 tbsp chopped basil

INSTRUCTIONS:

1. In a bowl mix yeast, sugar and warm water. Stir and let sit for 10 minutes until yeast becomes frothy.
2. In the bowl of your mixer, mix the flour and salt together. Add egg, butter and yeast mixture. Mix using paddle attachment until it's all well incorporated. The dough will be a bit soft.
3. Place the dough into a well oiled bowl, cover up with plastic wrap and let sit until doubled in size, about 1 to 2 hours.
4. After dough doubled in size, preheat oven to 400° F / 205° C. Cover baking sheet with parchment paper.
5. Punch down dough and knead it a bit, then cut the dough into 15 pieces. Roll each piece into long ropes about 15 inches and form into knots and place on baking sheet.
6. Mix the butter ingredients together and brush over knots. Let knots rest for another 10 minutes then bake for 9 to 12 minutes or until golden.
7. If there's any garlic basil butter left, brush again on knots before serving.