Bake With Zoha

Warm up the milk for 20-30s in the microwave until it reaches about 110F (don't make it hot). Mix with yeast in the bowl of a stand mixer and stir. Let rest for 10 minutes until it starts to become foamy.

Add the remaining dough ingredients, and knead for 7-8 minutes on medium speed until the dough is really smooth, stretchy and soft.

Transfer to a clean bowl sprayed with oil, cover with cling wrap and place in a warm spot for 60-90 minutes until the dough doubles in size.

Prepare a 9x9 baking pan with parchment paper.

Once the dough is risen, punch it down and divide into 9 equal pieces (~70g each). Roll each piece into a ball.

Working one piece at a time, shape into knots: First roll out into a 12" long strip with your palms. Then make a loop and pull one end through the loop to make a knot. Take the other end and pull it in the opposite direction, tucking into the loop. This will make a knot shape. You might need to practice a few times with one piece to get the hang of it.

Place all knots in the baking pan, cover lightly and let rise again for 30-45 minutes

In the meanwhile, prep the garlic butter. If using garlic powder, simply mix with melted butter and salt. If using minced garlic, sautee in butter for 1-2 minutes until fragrant and then add salt.

In the last 20 minutes, pre-heat oven to 350F

Once the rolls have completed their second rise, brush them generously with garlic butter. You will use up half of it in this step.

Bake for 20-22 minutes.

In the meanwhile, chop up fresh parsley and mix into the garlic butter, along with 1 tsp of honey.

Once the garlic knots are out of the oven, brush them with the remaining garlic butter, and serve!