I want to apologize to the Comcast guy who was hookin’ up some internet over here las week. Why? Because it smelled AMAZING in my house from these Soft Garlic Knots! You know how it is walking into someone’s home while they are cooking or baking something and sometimes if YOU are the cook/baker, you don’t always get hit with that great aroma because you are in it the entire time, but not while baking these Garlic Bread Knots. It was soooo strong! It took a lot of self control to wait until supper to eat one!
These are great rolls to serve with your favorite Italian dish. They are still good nuked up the next day for leftovers. Still have some a few days later? Grill up some burgers, split the knot in half, butter it and toast it up on the grill. Makes a great hamburger bun!
A note on the recipe: my dough seemed very wet. I made this in my bread machine and added some flour while it was mixing the ingredients together. I think it could have used more flour. if you use a bread machine, I would suggest checking it 5-10 minutes after you start it. I think because of this my rolls don’t look like distinct knots, but they still tasted awesome!
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
3 tbsp. melted butter
½ tsp. Italian seasoning
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. 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.
Divide the dough into 10 equal pieces. Roll each piece into a 10-inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.
To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and Italian seasoning.
Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes. Let cool slightly before serving.
Recipe from Annie’s Eats