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
01/04/2009
This is a fabulous recipe! I have a grown son and he and his friends came over when the knots came out of the oven...........they couldn't believe how great they were. My husband said they were the best he had ever tasted. This is a keeper...........
01/01/2009
The ingredients made for a challenging recipe, so i tweaked it using what I had at hand: KA Organic AP flour and KA brown rice flour. I used regular dry milk, instant yeast, salt, organic cane sugar and the best olive oil money can buy. No pizza dough flavor or dough improver. I added dried garlic, dried minced onion, and basil to the glaze. Regardless of the experimenting, my family wolfed the knots with our New Year's Day chili like there was no tomorrow so I have to say it was a success.
03/31/2009
These are absolutely wonderful! Easy to make, light-textured, delicious and easy to adjust with other flavors if you want something different. I'm going to use this recipe lots!
06/23/2009
This is an excellent recipe. I have made it so many times, and it has earned me the task of bring rolls to family gatherings. I even got compliments on it from a professional chef on my brother-in-law's side of the family.
10/02/2009
Can't believe I didn't rate this recipe before now. I made these for my Thanksgiving bread basket and not one was left over. Even my two-year-old niece was devouring them. Definite keeper recipe!
10/17/2009
I love Olive Garden soft bread sticks but these are even better! They are easy to make and take no time at all to mix up and bake. I did put 1/2 teaspoon garlic powder in the dry ingredients when I was mixing them, YUMMMM!!!! I always use the rapid rise yeast and mix method with my yeast breads. These are too good to be so easy to make!
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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