Brace yourself for incoming carbs!! Seriously, I was planning out my posts for the next few weeks and I realized I had 4 (maybe even 5!) bread recipes in the queue. Do I have a problem with carbs? Very good possibility!
This particular bread/roll recipe is one that’s been a regular in my kitchen for probably 3 or 4 years now. I even had it posted on my old blog. The only reason it didn’t make the “Top 30(1)” import cut was because I hated the photo and I make them often enough that I knew I would eventually get a photo I was happier with. The time has finally come and I think you’re going to love these rolls just as much as I do!
Soft Garlic Knots
Ingredients
3 cups bread flour
1 Tbsp sugar
2 tsp instant yeast
1-1/4 tsp salt
1/4 cup milk
2 Tbsp olive oil
1 cup + 2 Tbsp lukewarm water
2-4 cloves garlic, minced
2 tablespoons butter
Italian seasoning and/or grated Parmesan cheese for sprinkling optional
Directions
In a large bowl or a standing mixer fitted with a dough hook, whisk together the flour, sugar, instant yeast*, and salt. Pour in the milk, olive oil, and lukewarm water. Stir with a wooden spoon until it becomes too difficult then dump out on to a lightly floured counter. Knead with hands for about 8-10 minutes, or until the dough can be shaped into a smooth, elastic ball. Or, knead with standing mixer on low for 5-6 minutes, or until the dough is smooth and elastic. Transfer the dough to a lightly oiled bowl and cover with a clean dish towel. Place in a warm, draft free spot (like an off oven with the light on!) and allow to rise for about 1 hour, or until doubled in size.
After the dough has risen, dump out on to a lightly floured surface. Divide the dough into 12 even portions. Roll each portion into a rope, about 10-inches long, then tie into a loose knot. Take the long pieces that are left after making the knot and tuck one in to the top of the knot and the other into the bottom of the knot (so everything is tucked in and neat). Place the knots on a lightly greased baking sheet and allow to rise for 45 minutes, or until very puffy.
While the dough is rising, preheat oven to 350 degrees. Once risen, bake the knots for 15-18 minutes, or until they are starting to lightly brown. While the knots are baking, place the butter and garlic in a microwave proof dish and microwave until the butter has melted.
After removing the rolls from the oven, brush with butter/garlic mixture. Sprinkle with Italian seasoning and/or Parmesan cheese, if desired.
*If you do not use instant yeast, you will need to proof the yeast by stirring into the lukewarm water and letting sit until dissolved and foamy.
Adapted from Sugared Whisk, originally from King Arthur Flour
This recipe is all kinds of yummy. It's one of our favorites, too. Great picture!
Definitely a favorite in my house! I am drooling just thinking about them.
Yes, please!!
We are a huge fan of these – in fact I think I still have a couple in my freezer that I need to enjoy soon. Your rolls are especially photogenic 🙂
I can’t decide what makes me more excited: how yummy the rolls look, or how beautiful your pictures are.