5 cloves garlic
8 sprigs rosemary
1 bunch parsley
1 bunch basil
1 handful baby spinach leaves
150 grams butter (or 3/4 cup olive oil for vegan)
600 grams plain flour
3 teaspoons dry yeast
1 teaspoon salt
380 mls of warm water
In a large bowl or the bowl of a stand mixer, add the flour, yeast and salt.
Start mixing with the dough hook or a large wooden spoon while you slowly pour in the water.
Knead for 6 minutes on the machine or about 10-12 minutes by hand until a smooth and elastic dough forms
Scrape into a lightly oiled bowl and cover with a tea towel. Allow to rise for 1-2 hours or until doubled in size.
Melt the butter
Finely chop the garlic, strip the leaves from the rosemary, parsley and basil and finely chop while discarding stalks. Finely chop spinach.
When risen, beat down the dough and roll it into a large rectangle on a well floured surface. The dough should be about 3/4 to 1 cm thick.
Spread the dough with melted butter and then scatter with the garlic and greens mixture
Fold one third of the dough over (lengthways) and fold the other third over the top, so the filling is completely concealed
Run your rolling pin over the dough a few times to press the filling into the dough
Cut the dough into strips about 3cm wide from one end to the other
Tie each strip into a simple knot and place on a lined baking sheet to rise in a warm place for about 30 minutes. After this you can place the sheet in the freezer to freeze the unbaked buns. Once frozen, place buns into a zip lock bag.
You can bake the buns from frozen. Place them on a lined baking tray and put in the oven as soon as you turn it on, to defrost and rise at the same time. Bake for 15-20 minutes or until golden brown.
If baking straight away, preheat the oven to 180 degrees celsius and bake the garlic knots for about 20-30 minutes or until golden brown and oozing butter.
Baked garlic knots can be frozen for up to one month. Defrost completely and then refresh in a 180 degree oven for 5-10 minutes.