Saturday, June 18, 2011

Soft Garlic Knots

So, I love bread and I love garlic so when these cute little rolls started showing up all over the internet, I knew I would have to try them very soon. Soft, fluffy bread covered in butter, garlic and cheese, it doesn't get much better than this. There are quite a few versions of this recipe floating around, I picked this one because it came from the King Arthur Flour website, a source that I have come to trust.

These rolls did turn out soft and buttery, a perfect pairing for a plate of pasta, or a couple of slices of pizza (see the last photo!). However, I would have liked a bit more garlic flavor, I found it to be quite mild. I did use roasted garlic and not raw, perhaps roasting the garlic mellowed the flavor out too much. I guess I will just have to make these rolls again soon and compare; it's a tough job but somebody has to do it!

Cheesy, garlicky goodness

Dividing the dough into 16 pieces

Roll them out, nice and skinny

 So much potential...

 turned into a lovely knot

Let rise on baking sheet until nice and puffy

 Cover with garlic butter and cheese when 
done baking


Serve alongside something equally 
as healthy, you mind as well go all the way!

Soft Garlic Knots
from King Arthur Flour

  • 3 cups (12 3/4 ounces) All-Purpose Flour 
  • 1/4 cup (1 ounce) Baker's Special Dry Milk 
  • 1/2 cup instant mashed potato flakes 
  • 1 tablespoon sugar 
  • 2 teaspoons instant yeast 
  • 1 1/4 teaspoons salt 
  • 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.

Garlic Butter
  • 2 to 6 cloves peeled, crushed garlic
  • 4 tablespoons melted butter
  • 1/2 teaspoon Pizza Seasoning or Italian seasoning, optional
Whisk together flour, dry milk, potato flakes, sugar, salt and yeast. Stir in the olive oil and water and knead until a soft, smooth, elastic dough forms. Place the dough in a greased bowl, cover it and allow it to rise at room temperature until doubled, about 1 hour.

Divide the dough into 16 pieces and roll each piece into a 11 inch rope. Tie each rope into a knot, tucking the loose ends into the center of each knot. Place the knots on a parchment covered baking sheet, cover and let rise for 45 minutes to an hour until very puffy looking.

Meanwhile, mix together melted butter and garlic, set aside.

Bake the knots for 15 to 18 minutes at 350 degrees. They should be set but only slightly browned. Brush each knot with the garlic butter and sprinkle with freshly grated Parmesan cheese and Italian seasoning if desired. Knots taste best when eaten warm (of course!).

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