As you’ve probably noticed from my earlier posts on bread, I’m really getting into making it from scratch. But it’s ok to cheat a little. Whether you have a bread machine to do the mixing and proofing, or you use your mixer, it still counts as delicious homemade bread. Soft Garlic Knots are no exception. I couldn’t wait to make these. Soft bread, with herbs, garlic, and butter brushed on the top.
So, how’s it taste?
These knots were fabulous. You won’t believe the texture. So light and airy, but tons of flavor thanks to the garlic and Italian seasoning. I used my mixer to do the kneading and that made it super easy. I did find that the rolls were a bit too big for me. The recipe calls for dividing the dough into 10 rolls, but I will try to get 12-14 out of my next batch. I ended up eating only half a roll with dinner each time. My creative mother sliced a roll in half and used it to make a sandwich! So if you’re interested in doing that, keep the 10 rolls per batch size.
I hope the pictures below help you with shaping the dough. And excuse me for the one pic that should probably be Rated R, or at least PG-13. *snicker *snicker
Step 1: After you’ve divided the dough, roll each into a 10-inch piece.
Step 2: Tie into a knot.
Step 3: Take the end lying over the knot and tuck it underneath and into the center.
Step 4: Take the end lying underneath the knot and bring it over the top, tucking it into the center.
Soft Garlic Knots
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 plus 2 tbsp. lukewarm water
2 cloves garlic
3 tbsp. melted butter
1/2 tsp. Italian seasoning
1. 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.
2. 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.
3. 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 350Â° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes. Let cool slightly before serving.