Soft Garlic Knots

27 Nov

I made these to go with the Chicken Noodle Soup and let me tell you…they are delicious! I’m proud of the bread-making skills I’ve developed and get so giddy when another new recipe turns out great.

These take a little time to make, with the whole rising process and all, but they’re well worth the wait. I used homegrown garlic from my dad’s garden which always makes this garlic lover very very happy.

Check out Annie’s Eats for step-by-step photos with the directions. Sorry I’m lame and only post the finished product! And sorry to my family…if I didn’t have to work on Thanksgiving, I was going to bake these to go with dinner. Maybe at Christmas time? : )

Soft Garlic Knots

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

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.

Source: Annie’s Eats but originally from King Arthur Flour


2 Responses to “Soft Garlic Knots”

  1. Paula November 30, 2010 at 12:17 pm #

    what a delicious blog! here is so many inspirations!

    have a nice time,

    • Becky November 30, 2010 at 6:20 pm #

      Thank you, Paula! Your blog looks delicious too – you take such great photos!

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