Thursday, January 28, 2010

Garlic Knots

Fresh baked is one of my favorite things, there are som any different types that can be made and so many things that can be done to it.  It is also the perfect accompaniment to many different foods; salads, pasta, soup and so much more.  I made them to go with a pasta dish but the day after I made sandwiches with them and they were great as well.  I have seen these rolls on multiple blogs and from the moment I saw them I knew I had to try them.  These rolls tasted just as good, if not better, than rolls I've had in a restaraunt and they definitely exceeded my expectations.  The taste and texture were perfect and the glaze gave it just the right amount of garlic and butter flavor.  This recipe was also very easy to follow; the only problem I had was that the dough didn't get to the right consistency so to fix the problem I just added a little more flour.  After I got the dough to the right consistency it was pretty easy to form the rolls.  At first, I have to admit, I was a little intimidated of making the knots but after I made the first one I realized how easy it was.  This is the first bread that I have made that was formed in some type of shape, other than a loaf or a drop biscuit, and I really enjoyed making them and it has definitely inspired me to make more breads that have to be shaped or braided.  If you are interested in making yeast breads but intimidated by them this would be a great recipe to try for your first time.  They are incredible and I can't wait to make them again!

Garlic Knotts


For the dough:

3 Cups bread flour
1 Tbsp sugar
2 Tsp instant yeast
1 1/4 Tsp salt
2 Tbsp olive oil
1/4 Cup milk
1 Cup + 2 Tbsp lukewarm water

For the glaze:

2 Cloves garlic, minced
2 Tbsp butter, melted
1/2 Tsp. Italian seasoning, optional


To make the dough, combine the dry ingredients in a bowl of a stand mixer and mix the ingredients together with the paddle attachment.  Add in the water and olive oil, mix until the ingredients have formed a ball.  Remove the paddle attachment and attach the dough hook and knead on low speed for about 8 minutes; or until dough is smooth and elastic.  Lightly oil another bowl and transfer dough to that bowl, turn dough once to lightly coat and then cover with a towel and let dough rise until it's double in size or about an hour.

Divide the dough into 10 pieces of the same size.  Roll each piece into a rope that is about 10 inches long and then tie in a knot.  Take the end lying under the knot and bring over the top, tucking it into the center.  Take the end lying over the knot and bring it underneath, tucking it into the center. 
To make the glaze, melt the butter and then stir in garlic. 

Preheat oven to 350 degrees, brush rolls with glaze, place rolls in oven and bake until lightly brown about 15-18 minutes. 


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