Garlic Knots

Stir milk and flour in a small pot.

Heat slowly, stirring constantly.

When it has set (like choux pastry), remove from heat.

Add milk roux, liquid milk, milk powder, yeast, flour, sugar, egg, salt and pepper in a mixing bowl and knead for about 12 minutes.

Then add butter and knead for another 5 minutes.

Place dough on a lightly floured surface and form to a ball. Grease mixing bowl lightly with butter or oil.

Place dough back in the mixing bowl and leave to rise in a warm place for about 1 ½ hours.

Grate or chop the garlic cloves finely.

Melt butter in a small pot.

Add garlic and cook it for 1 to 2 minutes, stirring constantly.

Leave to cool.

Line a baking pan with baking paper. (Mine is about 28 x 30cm.)

Divide the dough into 12 equal pieces. ( Mine were 76g.)

Flatten each piece of dough into a rectangle with your fingers.

Roll up the rectangle.

Roll with fingers into a log about 32cm long.

Cross over the two ends.

Form a knot.

Press the ends together.

Place seam side down in the baking pan.

Cover with a cloth and leave to rise in a warm place for about 30 to 40 minutes.

After rising brush the knots with about half of the garlic butter. Use also the garlic on the pot bottom.

Bake in preheated oven at 185° C for 20 minutes.

Mix the chopped parsley into the remaining garlic butter. If the butter has already solidified, warm it briefly.

While still hot, brush the knots with the parsley, garlic butter.