Italian Bread Knots

Every year, I declare, "This is the year that I learn to make my own yeast bread!" You can probably tell by the recipe posted below that this has not happened yet this year. But, I did tie these breadsticks into knots all by myself. And, I slathered them with butter and seasonings with no help at all. One step closer to scratch... This recipe is from Southern Living's 1001 Ways to Cook Southern, copyright 2010.

Italian Bread Knots

2-1/2 tbsp. butter, melted
1/4 tsp. dried Italian seasoning
1 (11-oz.) can refrigerated breadsticks
1 tbsp. Parmesan cheese

Preheat oven to 350 degrees. Stir together melted butter and Italian seasoning until blended. Unroll breadsticks. Separate each dough portion. Loosely tie each portion into a knot, and place, 1 inch apart, on an ungreased baking sheet. Brush evenly with butter mixture and sprinkle with cheese. Bake at 350 degrees for 15 minutes or until breadsticks are golden.

Tie a knot in the breadstick. I put a piece of parchment paper on my baking sheet to prevent sticking.

Melt the butter.

Add a 1/4 tsp. of Italian seasoning.

Brush on the seasoned butter. After buttering the breadsticks, I had some of the mixture left over and brushed it on the bread when it came out of the oven.

Here's the Parmesan!

Sprinkle over the buttered breadsticks. Bake until golden brown.

Brush on the reserved butter and enjoy!