Garlic, Herb, and Cheese Knots

Makes 12 rolls

Topping: 2 garlic cloves, finely chopped 2 teaspoons Italian herb seasoning blend 1 tablespoon extra virgin olive oil Knots: 1 cup water, room temperature 1½ tablespoons extra virgin olive oil 1 teaspoon kosher salt 3 cups bread flour ¼ cup nonfat dry milk 2 tablespoons potato flakes ¼ cup grated Asiago cheese 2 teaspoons yeast, active dry, instant or bread machine

Calories 213 (22% from fat) • carb. 35g • pro 6g • fat 5g • sat fat 1g • chol 5mg • sod 312mg• calc 78mg • fiber 1g

In a small bowl combine the finely chopped garlic, Italian herbs, and 1 tablespoon of olive oil and mix well. Cover with plastic and reserve. Add the knot ingredients, in the order listed, into the bread pan fitted with the kneading paddle and secure in the Cuisinart Bread Maker. Press menu button to select the dough program. Press start button to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started. When cycle is completed, remove dough and transfer to a lightly floured surface. Preheat oven to 350°F. Line a baking sheet with parchment paper. Divide the dough into 12 even pieces. Roll each into a 10-inch rope and shape into a knot. Place on prepared baking sheet, cover lightly with plastic wrap and rest for approximately 30 minutes. Bake in preheated oven for 15 to 18 minutes until lightly browned. Brush hot knots lightly with reserved herb/olive oil mixture; let cool 5 to 10 minutes before serving.