Garlic knots whole wheat

1  teaspoon		teaspoons active dry yeast
1  cup		warm water
1  tablespoon		sugar
1-1/2  cups		whole wheat flour
1  cup		all-purpose flour
5  tablespoons		olive oil, divided
1-1/2  teaspoons		kosher salt, divided
2  teaspoons		minced garlic
3  tablespoons		melted butter
1/4  cup		finely chopped parsley

Tip: Click on the ingredient links to learn the nutritional information for all the Garlic knots whole wheat ingredients. The serving size for any ingredient in Garlic knots whole wheat may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Directions:

In a small bowl, stir together yeast, water and sugar until well-combined. Set aside for about 5 minutes until mixture is frothy. If it never ends up frothing, your yeast might be dead and today may not be the day for garlic knots. Have froth? Proceed!
In a large bowl, whisk together the whole wheat and all-purpose flours. Make a well in the center of the flours and pour in the yeast mixture, 2 tablespoons of olive oil and 1 teaspoon of salt.
Using your hands, mix the liquid into the flours until well-incorporated. Continue kneading the dough (you can do this in the bowl) for 5-10 minutes or until the surface is smooth.
In a clean, medium-sized bowl, pour in 1 tablespoon of olive oil. Add the dough and turn once to coat in oil. Cover bowl in a kitchen towel and let rise in a warm area for an hour or until doubled in size.
After dough has risen, shape the knots by pulling off a hunk of dough, rolling into a snake and then tying into an overhand knot. Tuck the ends under and place on a baking sheet. Repeat with rest of the dough.
Once all knots are formed, cover baking sheet in a kitchen towel and let rest and rise again for 30 minutes or until just poofy.
Preheat oven to 400°.
Bake knots for 10-12 minutes or until just barely browned.
While knots are baking, combine the remaining 2 tablespoons of olive oil, the remaining 1/2 teaspoon of salt, the garlic, butter and parsley in a large bowl.
When knots come out of the oven, give them a quick dip in the butter mixture, making sure the garlic and parsley adhere to the knots.