In a mixer bowl equipped with the hook attachment mix the flour, sugar and dry yeast.
If using baker’s yeast, dissolve the yeast in ½ cup of lukewarm water. Let it develop for 5 minutes. Add it with the liquid in the next stage.
While the motor is running, gradually add 2 cups water (or 1 ½ water and the yeast mixture if you used ½ cup water for the yeast) and oil. Add the salt at the end and continue kneading for 7-10 minutes, until the dough detaches from the walls of the mixing bowl, but still sticks to the bottom.
Place the dough in a lightly greased bowl, cover with a clean towel, and proof in a warm place until it doubles in volume.
Preheat oven to 350F.
Remove the dough from the bowl and place on a work surface lightly floured.
Punch the dough a few times to deflate it and divide it into 16 equal pieces.
Roll each piece of dough into a 10-inch-long rope and tie it in a knot.
Place knots on a baking sheet covered with baking paper and space them out, leaving 4 inches between knots. Cover with a towel and proof again until knots double their size.
Bake in a 350F oven for 20 minutes.
