ingredients

  • 3 1/2 dl plain white flour
  • 1 1/2 dl lukewarm water
  • 3 g dry yeast
  • 1/2 tsp salt
  • 1 clove garlic
  • 50 g parmesan
  • 25 g butter
  • 4 tbsp fresh thyme

method

  1. Combine flour, lukewarm water, dry yeast and salt in a bowl. Knead the dough for about 10 minutes.
  2. Allow the dough to rise while mincing the garlic and grating parmesan
  3. Roll the dough out into a rectangular shape and spread the butter across the surface. Sprinkle with minced garlic, parmesan and thyme.
  4. 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.
  5. 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.
  6. 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.
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