INGREDIENTS
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Knots
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1 ½ c. warm water, 105-110 F
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1 T. honey
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1 envelope (2 ¼ tsp.) active dry yeast
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2 T. olive oil
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3 ½-4 ½ c. all-purpose flour
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1 tsp. sea salt
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Garlic Butter
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2 T. butter
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2 cloves garlic, minced
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1/2 tsp. Italian seasoning
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1/4 tsp. garlic powder
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3-4 T. grated Parmesan or Romano cheese (optional)