Delicious warm from the oven, enjoy these simple bread rolls with a summer barbeque or picnic lunch. Choose herbs to suit your tastes when making the topping for these breads.

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Makes 12 small knots

For the dough

150g strong white wheat bread flour

150g plain wheat flour

4g dried easy bake yeast

7g salt

30g sugar

30g butter

100ml milk (full fat if possible)

100g water

For the garlic and herb butter 

75g butter

2 – 3 garlic cloves, finely minced

2 – 3 tablespoons of fresh herbs such as basil, oregano, parsley and chives, finely chopped (or use 1 tablespoon chopped dried herbs)

Pinch of salt

You’ll also need a large baking tray, lined with baking paper.


Make the dough

1. Measure out the milk and add in the butter. Gently heat the mixture in the microwave or on the hob just until the butter melts. Set aside to cool to hand temperature or lower.

2. Weigh out the flours, salt, yeast and sugar into a large bowl. Keep the salt and yeast separate in the bowl until combined into the flour. Mix all the dry ingredients.

3. Add the cooled milk mixture and the water to the dry ingredients. Use a spoon or dough scraper to mix and create a sticky dough.

4. Turn out the dough onto an unfloured surface and knead until smooth and elastic. Place back into the bowl, cover and leave to rise for 1.5 – 2 hours.

The Epsom Bakehouse garlic and herb bread knot recipe image

5. Turn out the risen dough onto an unfloured surface and gently deflate. Divide the dough into 12 equal pieces. Roll each piece into a rope of dough approximately 20cm long. 

6. Tie each piece of dough into a loose knot and place onto the lined baking trays, well spaced apart.

7. Gently brush the tops of the knots with a little olive oil, then cover and leave to rise for 1 hour.

Make the garlic and herb butter

8. Towards the end of the rising time, preheat the oven to 210C (410F). Make the garlic and herb butter.

9. Melt a teaspoon of the butter in a saucepan and add the minced garlic. Cook the garlic over a low heat for 3 – 4 minutes.

10. Add in the rest of the butter and stir to melt. Stir in the chopped herbs and pinch of salt and cook for a further 1 – 2 minutes. Remove from the heat.

Bake the bread knots

11. Uncover the risen knots and brush with half the garlic and herb butter.

12. Bake the knots in the pre-heated oven for 10 minutes. Remove and brush with the remaining butter mixture. Bake for a further 5 minutes.

13. The knots should be golden brown all over and sound hollow when tapped underneath. Check that they’re fully baked through. Serve warm – these are best eaten on the same day! 



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