Posted by: tinkande | April 10, 2011

Garlic Knots

We are able to buy great bread locally, and we usually satisfy our carb cravings that way.  Then I go and do something like make fresh bread at home, and we’re ruined.  I declare that I’m going to bake all of the time, but life gets in the way – or it gets really hot in the summertime and I don’t feel like baking myself along with the bread in my kitchen – and blah blah blah.  On the occasions that I DO take the time to bake bread, I enjoy every minute of the experience.  Its smell, the texture, and taste fresh out of the oven is unbeatable.

I made these pillows of garlicky goodness a while ago, but while sharing our favorite broccoli cheddar soup with you all last week, I thought of these. They would go perfectly alongside a bowl of that very soup.  But they will compliment many more things than soup, of course.  Pasta is a must.  I love to have something tasty to mop up my extra Marinara with.  And how about one of these babies with a salad for lunch?  Yes please!  How cool would it be to have a bag of these in the freezer ready to be warmed up and devoured on a random weeknight?  I should really get on that.  Sigh.

These rolls are soft and fluffy, delightfully garlicky (but not too much so), and anxiously awaiting a spot on the side of your dinner plate.  What are you waiting for?

Garlic Knots
Source:  Adapted from King Arthur Flour via Annie’s Eats.

For the dough:

3 cups bread flour
1 Tablespoon sugar
2 teaspoon instant yeast
1¼ teaspoons salt
2 Tablespoons olive oil
¼ cup milk
1 cup plus 2 Tablespoons lukewarm water

For the glaze:
2 cloves garlic, finely minced
3 Tablespoons butter, melted
½ teaspoon mixed Italian dried herbs (I used dried oregano, thyme, and basil)

Place a baking stone into your oven and preheat it to 350° F. (See notes.)

To make the dough, combine the flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with the paddle attachment. 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 pizza peel lined with parchment paper. See notes. 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. Brush the glaze onto the shaped rolls. Carefully transfer the rolls on their parchment paper from the pizza peel to the hot baking stone in the oven. Bake until set and lightly browned, about 15-18 minutes. Let cool slightly before serving.

Notes:
If you don’t have a baking stone: Preheat oven to 350° F. Prepare a baking sheet lined with parchment paper. After shaping the rolls, transfer them directly to the baking sheet. After rising for the final 45 minutes, transfer the baking sheet to the oven to bake the rolls.

If you don’t have a pizza peel: Place a baking stone into your oven and preheat it to 350° F. Prepare a baking sheet (with no edges) lined with parchment paper. After shaping the rolls, transfer them to the baking sheet. Then, after rising for the final 45 minutes, carefully transfer the rolls on their parchment paper form the baking sheet to the hot baking stone in the oven.

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