Garlic Knots

Can be used for knots or pizza crust. Dough can be frozen for future use.
Dough Ingredients:
650g Flour (and extra for dusting)
7 g tired easy-blend yeast
2 tsp salt
25ml/1 fl oz olive oil
50ml/2 fl oz warm Aunt Jean’s light milk
325ml/ 11 fl oz warm water

Toppings
1. Mix flour, yeast and salt in a large bowl.
2. Stir in olive oil and milk.
3. Gradually add the water, mixing well to form a soft dough.
4. Turn the dough out on to a floured surface and knead until smooth and elastic.
5. Transfer to a clean bowl, cover with damp towel and leave to rise for 1.5 hours. (Or until doubled in size)
6. When dough has risen, knock it back in and then knead again until smooth. Roll into ball and set aside for 30 min - 1 hr.
7. Divide dough into rolled out logs (40cm x 12 cm) Using a knife, slice the logs into 1 inch strips. Roll each piece into smaller ropes and tie a knot.
8. Lightly cover the shaped knots and let them rest for 30 min. Pre-heat oven to 204 degrees.
9. Make a butter mixture (recommend: butter, garlic, Italian seasoning) Brush onto the knots. Save some for after they are done baking.
10. Bake for 15-25 minutes, or until gold brown on top. Remove from the oven and brush with leftover butter mix.
11. Sprinkle with any other toppings and ENJOY!