Garlic Rolls with Red Pepper Flakes

I was looking for a basic bread to make and I found this recipe for a garlicky salty bread with a hot kick. The spice isn't overwhelming, the flakes disperse pretty well through the bread and the garlic is a nice touch, I added extra garlic powder too. Also, the original recipe just makes one boule but I made several knotted rolls instead.

The original recipe bakes the boule in a dutch oven at 400, but I opted for making the knots and baking at 375.

Ingredients:

1C warm water
1pkg active dry yeast
pinch of sugar

1 stick butter
1/2 tsp dried thyme
1/2 tsp garlic powder
1 tsp red pepper flakes, plus additional for sprinkling on top
3 cloves garlic, minced
4 C bread flour
2 tsp salt
olive oil- for making the knotted rolls and for brushing on top
course sea salt for tops

Method:

Combine warm water, yeast and a pinch of sugar in a medium measuring glass. Cover with a towel and let sit for 5-10 minutes.
In a small saucepan, melt butter and add herbs and garlic. Stir and set aside.
Add flour to the bowl of a stand mixer fitted with doug hook. Add salt. With mixer on low, pour in yeast and butter mixtures. Mix for approximately 10 minutes or until dough pulls away from the sides of your bowl completely. The dough should not be stuck to the bowl at all. If it is, add a touch more flour and continue to mix.

Form into a smooth ball, cover and let sit in a warm place until doubled in size or roughly 1 hour.
Kneed dough for a minute then cut into about 6 pieces and roll each piece into a dough-snake. Rub a little olive oil on your hands and tie the snake into a knot. Place each knot on a parchment lined baking sheet and let them rise for another 30 mins. Preheat your oven to 375. Brush the tops of the rolls with a little olive oil, salt, red pepper flake, garlic powder mixture and put them in the oven for 25 or so minutes until they are hollow sounding when you hit the bottom and have a little color on the top.