Step by step

To make the garlic butter

1. Peel the garlic and place the cloves in a ramequin or small baking dish and cover with oil. Roast for 40 minutes in a 200°C preheated oven until soft. Add the butter, roasted garlic, salt, chili flakes, and chopped fresh herbs to the bowl of a stand Mixer fitted with a Flex Edge Beater. Mix on speed 4 until all the ingredients are combined. Set aside for later.

To make the knots

2. Whisk the warm water, yeast and sugar in the bowl of a Stand Mixer. Let rest for 10 minutes until small bubbles appear at the surface. Attach the Dough Hook to the Stand Mixer. Add the flour, salt and olive and knead on speed 1 for at least 5 minutes until the dough is bouncy, smooth and still a little bit sticky. Grease the dough and bowl with some olive oil, cover the bowl with cling film and let rise in a warm place for 1,5 hours or until doubled in size.

3. Punch the risen dough down and cut into 12 equal-sized pieces. Roll each piece into a rope and tie into a knot. Tuck the ends of the log under the roll. Place on a baking tray lined with parchment paper, cover with cling film and let rest for 45 minutes. Melt some of the garlic butter over low heat and use to brush the risen buns. Bake for 25 minutes in a 200°C preheated oven until golden brown. Brush the warm buns with some extra melted butter. Store the remaining butter in the refrigerator.