Garlic Knots
Thursday, April 21, 2011 at 12:34PM Hi Everybody! It’s Thursday, can you believe it? I cannot believe this week has passed me by so quickly. Even worse I still do not know where to begin with my Easter dinner. Okay, well that is not the whole truth. I do have an idea about the meat dish. I have an idea for a potato dish. And, as far as vegetables are concerned, they are pretty easy for me. I have to admit to you all that I am not a vegetable person. I can already hear the gasps - not a vegetable person, sinful! I blame it on my taste buds. All they really crave is fruit, macaroni and cheese, slushes and spicy chicken sandwiches. Oh wait… we cannot forget about my beloved mashed potatoes and breakfast sandwiches and hash browns from a chain restaurant. I guess that about covers it.
Oh no! I’ve gone on a tangent again. Let’s get back to the important stuff! I have been having some issues with coming up with things to make. Well, that’s not exactly true. I have tons of ideas, but I am frantically trying to get ahead because of our upcoming move. I would love to blog along my way. Pray for me? I will need it! The other night I had a great pasta idea but I wanted to make something with it. I was tired of garlic bread, but I love garlic and I love bread. And, let’s be honest what really goes better with pasta than a garlicky bread of some kind? Then it hit me. I knew I was going to attempt Garlic Knots. The worst thing I thought could happen was a blob of doughy, garlicky goodness; so in my head it was a win-win addition.
Let’s get down to it. Here is what you will need:
For the dough –
- 3 cups flour
- 2 tablespoons sugar
- 1 packet instant yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
- ¼ cup milk
- 1 cup plus 3 tablespoons warm water
For the glaze:
- 4 cloves garlic
- 4 tablespoons butter
- ½ to 1 teaspoon Italian seasoning
Directions:
- In a large bowl, combine the dry ingredients
- Then add the olive oil, milk and water
- Hand mix the ingredient until a dough ball is formed
- Then knead the dough between 5 to 6 minutes, until it comes together and is smooth
- Transfer the dough to a lightly oiled bowl, turn once to coat and cover with plastic wrap
- Allow to rice for at least 1 hour, or until it has doubled in size
- Divide the dough into 10 to 12 pieces
- Roll each piece into a 8 to 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 into the center
- Transfer rolls to a lightly greased baking sheet or one lined with foil
- Cover with a clean kitchen towel and let rice for at least 45 minutes, or until puffy
- Preheat oven to 350 degrees F
Now for the glaze:
- Finely mince the garlic, add it to a small pan over medium heat with the butter and Italian seasoning. Stir until butter is completely melted
- Brush the glaze onto the rolls and bake until set and lightly browned, somewhere between 15 and 20 minutes
- Let cool before serving [ if you can wait!]
Recipe Adapted from Deelicious Sweets
You know the age old saying, if at first you don’t succeed, try, try again? Well, my knots were definitely a success and very delicious! However, I want them to be perfect looking. They were not quite as fluffy as I wanted them to be. So, I am sure they will make another appearance, I’m just not sure when!! But these little guys are well worth making with ANY dish! Really, they are so yummy! I like a lot of garlic, so the garlic taste was amazing. If you are not like me then just scale back to 2 cloves of garlic; but it is imperative to have garlic on these knots.
Until Next Time,
Happy Knot Makin’
Reader Comments (3)
Mmm! I love me some garlic knots! So savory and delightful :)
They were so yummy! I gave a shout to you for inspiring my recipe! Thank YOU! :)
Thank you! I'm glad to see you enjoyed them :) Check out my recipe for artisan bread. I use this dough for my garlic knots. It's so simple and it always turns out perfect. You can keep the dough in your fridge for up to 2 weeks so if you are feeling "knotty" you can whip some up and let them rise for about 30 minutes and they are ready for the oven! I keep this dough in my fridge all of the time for those moments I feel like I "knead" homemade bread with dinner. It's a very versatile dough. Man, I am full of it today :) http://deelicioussweets.blogspot.com/2011/02/is-for-artisan.html