-
1
To make the dough:
-
2
Start by measuring honey into a liquid measuring cup. Add the warm water (make sure you use a thermometer to get an accurate reading) and stir in the yeast. Let sit so it can do its thing, about 5 minutes. Add two tablespoons of good olive oil and stir.
-
3
In the bowl of you mixer (fitted with the paddle attachment), measure 4 cups of bread flour and two teaspoons of kosher salt. Stir to combine. With the mixer on low, gradually stream in the liquids. Use a spatula to get it all out of the cup. Mix just until combined and then switch to your dough hook. You could knead this by hand but it would take 6-8 minutes. Turn the mixer back on to medium-low and let it go for 3-4 minutes or until the dough pulls away from the sides of the bowl.
-
4
Turn out the dough onto a well floured surface and continue to knead for 3-4 more minutes. Plop it into a well oiled bowl and toss it to coat the dough with the oil. Cover with a tea towel and stick it in a warm, dry place to rise for 40 minutes.
-
5
While the dough is rising, make the herb butter. Add softened butter, minced herbs, garlic, 1/2 cup of the grated Parmesan and salt into a small bowl. Mix well.
-
6
After the rise time is up, preheat the oven to 375 F. Punch down the dough and stretch it into a rectangle. Spread 3/4 of the butter over top. Place the remaining butter in a small saucepan and heat over low to melt. Fold the dough in half lengthwise and then cut it in half. Cut each half of the dough into twelve even strips. Tie each strip in a knot, tucking the ends under OR twist the strip into a spiral for breadsticks. Place on a Silpat or parchment paper lined baking sheet.
-
7
Bake at 375 F for 15 to 20 minutes. Remove them from the oven and brush with melted herb butter and sprinkle with a little of the remaining Parmesan. Serve warm.
