Ingredients
- 3 ½ dl plain white flour
- 1 ½ dl lukewarm water
- 3 g dry yeast
- ½ tsp salt
- 1 clove garlic
- 50 g parmesan
- 25 g butter
- 4 tbsp fresh thyme
Method
- Combine flour, lukewarm water, dry yeast and salt in a bowl. Knead the dough for about 10 minutes.
- Allow the dough to rise while mincing the garlic and grating parmesan
- Roll the dough out into a rectangular shape and spread the butter across the surface. Sprinkle with minced garlic, parmesan and thyme.
- Fold one side of the dough over the other to create a smaller rectangle with all the toppings trapped inside. Slice into 5 cm-wide strips (2 inches) and give them a proper twist before tying them into knots. Place on a baking tray lined with parchment paper.
- Let the rolls rise for another 45-60 minutes before baking them in the centre of the oven at 220 degrees for about 15 minutes or until slightly golden.
- Enjoy the parmesan rolls on their own, or serve them with a soup or salad. They also freeze well, so don't worry if you can't finish them all right away.
