Soft Garlic Knots
Drenched in garlic and butter, these soft rolls are even better than the ones you get at the pizza parlor. Step-by-step photos illustrating how to make these garlic knots are available at Bakers’ Banter, our King Arthur blog.
Dough
3 1/4 cups (14 3/4 ounces) Mellow Pastry Blend or 3 cups (14 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 ounce) Baker's Special Dry Milk
3 tablespoons (1 1/4 ounces) potato flour
1 tablespoon sugar
2 teaspoons instant yeast
3 tablespoons King Arthur Easy-Roll Dough Improver (optional)
1 1/4 teaspoons salt
4 teaspoons Pizza Dough Flavor
2 tablespoons (7/8 ounce) olive oil
1 cup (8 ounces) lukewarm water*
*Add an additional 2 tablespoons water in the winter, or if you live in a very dry climate.
Glaze
2 to 6 cloves peeled, crushed garlic
4 tablespoons melted butter
1/2 teaspoon Pizza Seasoning or Italian seasoning, optional
Dough: Whisk the dry ingredients together to prevent the potato flour from clumping when liquid is added. Stir in the olive oil and water, then mix and knead -- by hand, mixer, or bread machine -- to form a smooth, elastic dough, adding additional water or flour as needed. Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it's doubled in bulk.
Shaping: Divide the dough into 16 pieces, and roll each into a rope about 11 inches long; tie each rope into a knot, tucking the loose ends into the center. Place the knots on a lightly greased or parchment-lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.
Glaze: Whisk together the melted butter and garlic. Set it aside.
Baking: Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the garlic butter. Sprinkle with freshly grated Parmesan cheese, and pizza seasoning or Italian seasoning, if desired. Eat the knots warm. Yield: 16 garlic knots.
Reviews
05/23/2010
I did not have Mellow pastry Blend Flour so I used AP I did not have Dry Milk. I did not have potato flour I did not have Dough enhancer I used 13 ounces of AP and added one egg yolk. These were amazing. Amazingly soft texture without those four ingredients. Nobody at the table believed they could be better with those other ingredients (a table with one chocolatier, one pastry chef, and one owner of a catering company.
05/11/2010
I made these a couple of days ago to RAVE reviews! I bake bread about every other day so my family is not easily impressed. I used mashed potato flakes because I didn't have potato flour (I did 1:1 and it turned out well). I think the pizza flavor (so thankful I had some on hand) really made a difference in the flavor.
02/23/2010
My family loved them and they were infinitely better than the ones from our best italian restaurant. I made the mistake of using regular yeast instead of instant, which significantly increased the rise time-even though I proofed it. I used all the ingredients from King Arthur except the yeast and I substituted with their all purpose flour since i didn't have the pastry blend. This recipe brought me out of baking retirement.:)
02/18/2010
Today was the second time I made these knots. The first time I followed the recipe exactly, measuring by weight. I agree with Dorothy from Granada that they were heavy and was disappointed with how they turned out. Then, I took a closer look at the recipe and realized that the weights were incorrect. Three cups of KA Unbleached All-Purpose Flour weighs 12 3/4 ounces, not 14 3/4. I haven't used the Mellow Pastry Blend, but according KA's chart, that should weigh 13 ounces, not 14 3/4. Both times I used the KA Unbleached All-purpose Flour. What a difference leaving out those 2 extra ounces made. Today the knots turned out great; nice and light, just like at a local pizza restaurant here in town. A whole lot less expensive, too! So I hope Dorothy gives it another try, with a little less flour. I think she'd be pleased with the results. Another wonderful recipe from King Arthur's!
Thanks for sharing your weight measurements and success with this recipe! Irene @ KAF
02/01/2010
As if this recipe needs another 5-star rating, but I had to add my 2 cents. These were unbelievably delicious! I followed the recipe almost exactly. I used the all-purpose flour, because I didn't have pastry flour on hand. They were still wonderfully soft. I also gave them an extra 2 minutes because, while they were set at 18, I wanted just a little more color. Because I needed the oven for the main course, the buns were completely cool by the time dinner was ready. I just popped them back in for about 4 or 5 minutes to warm them back up. This was after having brushed them with the garlic/butter mixture and sprinkling them with pizza seasoning and grated parmesan. That short time wasn't enough to mellow the garlic at all. They were perfect! When I commented that they were easy to make, my husband said, "Good, then we can have them everyday!" He doesn't yet realize that "easy" does not mean "quick"...haha! Thanks for yet another great recipe!
01/19/2010
Let me start by saying that I love this company. Everything I have tried has been great. Whatever problem I have had the people here have been more than helpful. With that said let me tell you that these knots are my family's favorite. I could not get them out of the oven fast enough, I had to make my younger daughter stop after 8 rolls. My oldest wanted to stay home from school today to make sure she got some when I told her I was making them for dinner tonight. This is a keeper
01/07/2010
I've been making these since King Arthur came out with this recipe many years ago. They are simply incredible. Wasn't there a song called "Simply irresistable"? Yep, that describes these. The dough is wonderful to work with. I know by now to never run out of the Baker's special dry milk and potato flour, and I try to keep some Mellow Pasty Blend flour on hand too. I'm making lasagna tomorrow night, and these garlic knots will be accompany that.
12/13/2009
dough too heavy, did exactly by the receipe. not the way I have made bread or buns
I'm sorry you had trouble with this, you can always call the baker's hotline to trouble shoot. Joan@KAF
11/26/2009
We had to change our Thanksgiving menu because the kids were begging for these. They're a hit!
10/31/2009
These came out great for me! I did not have pastry blend flour so I used about half all purpose and half whole wheat pastry flour. This worked well because the light wheat flavor was nice. I decided not to add any herbs or garlic flavor, just to see how they would work as plain dinner rolls and they are wonderful. They are easy to mix, the dough is easy to shape. They are ready pretty quickly and easily for homemade rolls. I think they are impressive at a dinner party. I will make them for Thanksgiving this year.
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