Garlic-Dill Cheddar Rye Knots

Steps

1. Prep first: shred the cheddar, chop the dill, chop the parsley and split it into two equal piles, mince the garlic, and set aside 15 g of the butter to soften and 30 g to melt later.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast and salt.
3. Add the lukewarm buttermilk, lukewarm water and honey and mix into a shaggy dough. This is about 70% hydration counting the buttermilk and water together, and about 1.8% salt.
4. Add the softened 15 g of butter and knead 8 to 10 minutes with lightly wet hands; rye dough stays sticky, so resist working in any extra rye flour or bread flour. It should feel smooth and slightly tacky.
5. Knead in the cheddar, the dill and the first half of the parsley until evenly spread.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1.5 times its size; rye rises less than wheat.
7. Line a baking sheet with parchment. Divide the dough into 12 equal pieces, roll each into an 8-inch rope with damp hands and tie it into a loose knot, tucking the ends underneath. Space the knots on the sheet.
8. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and a gentle poke springs back slowly. Meanwhile preheat the oven to 375°F (190°C).
9. Bake 20 to 24 minutes, until deep golden and the center of a roll reads 190°F (88°C).
10. While the rolls bake, melt the remaining 30 g of butter in a small pan over low heat, stir in the garlic and cook 1 minute until fragrant, then take it off the heat and stir in the second half of the parsley.
11. Brush the hot rolls with all of the garlic-parsley butter, then move them to a rack and cool at least 20 minutes before serving.