First let's prepare the yeast: combine yeast, sugar, and 1/4 cup of water.
Let it sit for 5 - 10 minutes, it will look like a thick creamy paste. In another 5-10 minutes, it will become all frothy and bubbly (frothing may take longer for some maybe 20 - 30 minutes). This proofing procedure shows that yeast is alive and active. If by now your yeast has not become frothy, please discard and start over.
In a bowl combine flour with salt and baking powder. Mix it well. Pour in yeast mixture.
Add olive oil/butter and milk.
Knead a soft pliable dough.
Cover the dough and let it sit undisturbed for 1 -2 hours.
The dough will double in size.
Dust the surface with flour and transfer the kneaded dough onto the dusted surface.
Knead it again for a few more minutes.
All worked up dough.
Preheat oven @ 375 degrees F. While the oven is heating, flatten the dough.
Cut the flattened dough into long strips...
Roll them up, if the dough feels sticky than dust it with flour and start shaping.
Follow the steps in the pics to form a knot.
Make a loose knot, you will still have dough left at both ends. Take the left end of the dough, wrap it over the knot and into the hole (where you see my finger). Gently press it down. Repeat the same with the right end -wrap it over the knot and into the hole. press and secure both the ends.
Repeat the process with rest of the dough and shape all the garlic knots.
Brush each roll with garlic butter spread..
Sprinkle some dried parsley..
Bake for 10 -12 minutes in a preheated oven (@375 degree F).
Apply butter on top..
Serve hot with a bowl of warm Dal ka shorba soup!!
Soft, buttery garlic knots taste great when fresh out of the oven!