Makes 24 knots, about a half sheet.

Ingredients

• 500g bread flour
• 300mL warm water
• 15mL olive oil
• 15mL half & half
• 10g granulated sugar
• 1 sachet active dry yeast
• ¼ cup unsalted butter
• 2 tbsp grated parmesan cheese
• 1 tbsp oregano
• 1 tbsp basil
• 1 tbsp granulated garlic
• 1 tsp parsely
• 1 tsp sea salt
• ½ tsp ground black pepper
• ½ tsp crushed red pepper

Flaky, biscuit like Chicago style garlic knots.

Instructions

Preheat oven to 400°F.Combine warm water (about 100°F), milk, sugar and yeast, whisking gently to dissolve sugar. Rest 10 to 20 minutes until mixture is lightly foaming.Combine flour, oil and yeast mix in the bowl a stand mixer with paddle attachment, or in a food processor with metal blades.

Stand mixer

Set mixer on low speed until the ingredients are well combined, about 2 minutes. Cover and rest 10 minutes, then affix dough hook and knead on medium speed for up to 5 minutes.

Food processor

Use dough setting or low speed until dough comes together, about 30 seconds. Be careful not to overwork the dough. Turn out dough onto oiled work surface and knead 3 to 4 tines until dough is well combined. Cover and rest 10 minutes, then knead by hand up to 5 minutes.Form dough into a ball and place in an oiled bowl. Cover and allow to rise until doubled in size, about 1 hour.Turn out dough onto floured work surface and divide into 24 even pieces. Roll pieces into rope about 6″ long and ½ inch thick. Tie ropes loosely in an overhand knot, leaving less than an inch overhanging and tucking in ends. Arrange knots on a greased pan and allow to rest 10 minutes.Melt butter in a small saucepan, then add parmesan, garlic salt, spices and herbs. Brush half of the mixture over the knots.Bake knots at 400°F for 15-20 minutes, until golden brown. Remove from oven and brush with remaining butter.