Aug 2011
Soft Garlic Knots

I am somewhat of a carb-o-holic. Bread, rolls, muffins, bagels – I want them all! I’ve been known to choose restaurants based on what type of bread they serve before dinner. To save myself a few miles on the treadmill, I don’t typically serve rolls with dinner at home, but when I do, I make sure they are pretty darn good rolls.

I have had this recipe for soft garlic knots saved for years – ever since I first started reading food blogs. They were extremely popular, and started popping up on every food blog that I read. Now that I finally tried them, I can understand the popularity. They are super soft and fluffy, and the garlic and butter glaze gives them a wonderful flavor. They would be a perfect choice for dinner guests, because not only are they tasty, they look beautiful too.

Soft Garlic Knots
Yields: 12 rolls

Ingredients:
For the dough:
3 cups bread flour
1 tbsp. sugar
2 tsp. instant yeast
1¼ tsp. salt
2 tbsp. olive oil
¼ cup milk
1 cup plus 2 tbsp. lukewarm water

For the glaze:
2 cloves garlic, minced
3 tbsp. melted butter
½ tsp. Italian seasoning

Directions:
To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients.  Add the olive oil, milk and water.  Mix until ingredients have formed a dough.  Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. If your dough is too sticky, gradually add some flour.

Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

Turn the dough out onto a floured surface, punch down and knead gently. Break the dough in 12 equal pieces. Take each piece of dough and roll into a long log, about 12 inches long.

Tie each piece of dough into a knot.

Take the end that is on the top of the knot and tuck it under the knot.

Take the end that is under the knot, bring it over the knot and pinch in the center.

Transfer the rolls to a baking sheet lined with parchment paper. Cover with a clean kitchen towel, and allow them to rest for 45 minutes, until the knots get nice and puffy.

Meanwhile, make the glaze. Finely mince or press the garlic through a garlic press, and mix with the melted butter and italian seasoning.Using a pastry brush, gently brush the rolls with the glaze.

Bake for 15-18 minutes at 350 degrees until the rolls are lightly browned.

Source: Amber’s Delectable Delights originally from King Arthur Flour

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One Response to Soft Garlic Knots

  1. these look so good!!
    yum… i love how precise the measurements are

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