Garlic knots are perfect for pasta, soup or may be served as starters with your fave sauce or dip or just as snacks. I add dried herbs in the dough itself and it smells heavenly while they bake in the oven then coat the baked knots with olive oil or butter and garlic and sprinkle them with grated Parmesan cheese. I like that it has a bit of crunchy exterior but is soft inside!
Depending on the yeast you are using (instant or not) read instructions for the yeast if needed to be proofed in the warm water or can be mixed directly to the dry ingredients (instant). This recipe use instant yeast so no need for proofing. If you are using active dry yeast then just add it to the warm water as instruction in the label and everything else is the same.