Garlic knots

Proof the yeast: mix warm milk with the sugar and yeast thoroughly and set aside.

Combine with the bread flour and the other ingredients; leave to proof one to one and a half hours until well risen.

Rub butter over every corner of the pan and dust with flour.

Knock out the trapped air, turn onto a well-floured surface and divide into about 15 pieces.

Roll each into a thick short rope, push one end into the middle with a finger and tuck the other end beneath; make it snug.

Rest another 15 minutes.

Brush with an egg wash of one egg whisked with a tablespoon of water.

Bake in a preheated 350F oven about 20 minutes until golden brown.

Mix freshly grated garlic and minced parsley into melted butter.

Brush the hot bread generously with the garlic butter.