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The KILIG Kitchen · Breads
Rosemary & Double-Garlic Knots
VNF
Ingredients
- Pizza dough - 300 g
- Butter - 2 tbsp (30 g), melted
- Garlic - 2 cloves, minced
- Rosemary - 1 tsp, chopped
- Salt - ½ tsp
Method
- Roll dough into ropes and tie into knots.
- Brush with garlic butter and rosemary.
- Arrange on foil-lined tray.
- Air Fry at 185°C for 8-9 min, until golden.
Chef's Notes
Soft-centred, crisp-edged knots - perfect appetiser bread.
Serving Suggestions
Serve warm with herbed olive oil.