Friday, November 5, 2010

Garlic Knots

I've always been afraid to make dough, breads, etc. Recently I have discovered just how easy they all are to make. I still didn't really have a great roll recipe, but I knew I was going to really need one with the cold weather approaching. I can't describe just how amazingly delicious these little rolls are. If you don’t believe me, make them yourself (please do, they are so tasty). I’m all about easy and buying store-bought items for a big holiday or get-together, but I definitely will not skimp on the rolls ever again! I even had a roll by itself for dessert later the night I baked them. They are just that good.

Garlic Knots
Adapted from: Annie’s Eats, originally King Arthur Flour
Yields: 10 rolls (or “knots”)

For the dough:
3 cups bread flour
1 Tbsp sugar
2 tsp instant yeast
1 ¼ tsp salt
2 Tbsp olive oil
¼ cup milk
1 cup plus 2 Tbsp warm water

For the glaze:
2 garlic cloves, minced
3 Tbsp butter, melted
½ tsp Italian Seasoning

In the bowl of a stand mixer fitted with the paddle attachment, combine all the dry ingredients for the dough (flour, sugar, yeast, salt). Mix briefly to combine. Add the oil, milk and water and mix until dough forms. Switch to the dough hook attachment and knead the dough on low until dough is smooth and elastic, about 8 minutes.

Transfer the dough to an oiled mixing bowl, cover with plastic wrap and let sit in a warm area for at least 1 hour (to rise). Divide the dough into 10 equal pieces. Roll each piece into a 10-inch long rope and tie a knot in the middle. Fold the ends of the dough into the middle where the knot was just formed (top end goes underneath and bottom end comes up on top). Transfer to a stone baking sheet or cookie tray lined with a silicone mat. Allow to rise, covered lightly with a kitchen towel, for 45 minutes. Knots should be puffy.

Preheat the oven to 350 degrees. To make the glaze, mix: cloves, butter and seasoning in a small bowl. Brush mixture onto the knots on the cooking sheet. Bake in the oven for 16-18 minutes until they are lightly browned on the tops. Allow knots to sit on the baking sheet for 3 minutes to cool and transfer to wire cooling rack or serve immediately.

No comments:

Post a Comment