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Preparation Timeapproximately 45 minutes active prep time; 2.5 hours total

Serves16 knots

Coating

1. Combine the dry ingredients in a large bowl. Make a well in the center, and add in olive oil, milk, and water. Using a fork, incorporate dry ingredients into liquid until a ball forms. Turn dough out on a floured surface and knead until smooth, around 8–10 minutes. Transfer to a lightly-oiled bowl and turn to coat. Cover with a tea towel and let rise in a warm place for 1 hour, or until doubled in size.

2. Remove dough from the bowl. Divide into 16 pieces. Roll each piece into a long rope. Tie in a knot and tuck ends into the center. Place the knots of dough on a baking sheet lined with parchment paper. Cover with a tea towel and let rise for another 45 minutes.

3. In the meantime, heat butter and oil in a skillet. Add garlic and cook over medium heat, until it begins to brown. Add in parsley, stir to combine, and remove from heat.

4. Preheat oven to 400°. Brush garlic knots with half of garlic-parsley mixture. Bake for 15–20 minutes, or until the knots begin to brown. Remove from oven and let cool slightly. Toss in the remaining mixture and serve.