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1
In a cup mix water, sugar and yeast and let it stand for a while to let the yeast start working. Sieve the flours and salt on to a work surface and with a hand make a well in the middle. After the liquid mixture becomes bubbly pour it into the well and start mixing it into the flour first with a fork, then with your hands, you will feel when it's time to switch to the hands - it will be simply too hard to use a fork. When combined add olive oil and knead smooth, soft and elastic dough. Knead by hand or with KitchenAid mixer.
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2
Place the dough in a large oiled bowl, turn it to coat, cover with a damp cloth or plastic wrap and set aside in a warm place for about an hour until the dough has doubled in size.
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3
Remove the dough from the bowl to a flour-dusted surface and knead it again to push the air out. The dough is done: use it immediately, freeze it or keep in the fridge until required.
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4
For our buns divide the dough up into little balls around 3 cm in diameter, you will get about 60-65 balls. Keeping the balls covered with a towel to prevent them from drying shape each of them into a rope and tie into a knot bringing the end lying on the top underneath the knot.
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5
Place the knots to a baking tray lined with parchment paper and lightly floured, cover with a kitchen towel and let rise for another 50 minutes.
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6
Bake the knots for half an hour at 180 C.
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7
To make the glaze heat olive oil in a pan over medium heat. Smash and chop garlic and add it to the pan along with the herbs removing the pan from the heat immediately. We do not want to fry garlic but we want it to become soft and tender and to give the herby-garlicky flavour to the oil.
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8
Cover the knots with the glaze and sprinkle with sea salt flakes.
