These are the Soft Garlic Knots from Annie’s Eats that were quite famous in the blog sphere some time back….I have been planning to make this since the day she posted it and today I tried it..… I usually don’t post anything on the same day I make it…. But this turned out so good that I did not want to wait… It’s one of the best Garlic Knots I have ever made......(Featured on Foodbuzz Top 9)
Soft Garlic KnotsIngredients:
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
3 tbsp. melted butter
½ tsp. Italian seasoning (Oregano, Basil, Thyme and Rosemary)
- To make the dough, place the dry ingredients (flour, sugar, yeast and salt) into a bowl and stir them to combine. Add the wet ingredients (olive oil, milk and water}. Mix until ingredients have formed a dough. Now, using the dough attachment of your electric mixer, mix the dough for 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 / 175 °C. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes. Let cool slightly before serving.
Sending this to Susan for YeastSpotting!
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