Image Source: Craftzine.com
- 1 pkg yeast
- 3 c. bread flour
- 1 c. warm (110 degrees) warm water
- 1 tsp. salt
- 1 tbsp. sugar
- 2 tbsp. olive oil (plus more to drizzle at end)
- 1 egg (beaten)
- garlic salt to taste
- sea salt to taste
Dissolve yeast in water. Mix flour, sugar, and salt. Add 2 tbsp. olive oil and yeast mixture. Mix until dough forms a ball and then transfer dough to an oiled bowl and leave in fridge overnight or until ready to use. I left mine in the fridge overnight to help develop more flavor.
When ready to bake, remove dough from fridge and let rise while preheating oven to 350 degrees.
Divide dough into small even pieces – it may take a couple of tries to figure out the right size. I kind of go with the “small handful” size. Take each piece and roll out on counter (if sticky, throw a little flour down first) Auntie Anne’s style and tie in a knot. Place knots on greased baking sheet. Brush knots with beaten egg. Bake for about 25-30 minutes until golden. Note: A good way to tell when bread is done is to turn over and tap bottom with your fingernail – if it sounds hollow inside, it’s done.
Take rolls straight from oven and put them in a large bowl. Drizzle olive oil over rolls. Season with salt and garlic powder to taste. Toss rolls in bowl to coat them evenly. Serve hot.