Garlic knot rolls are the entire reason that I visit certain restaurants — even when I am on low carb I cannot resist them.
But who could resist them? I like them when they are practically dripping garlic butter (OK, not practically.. definitely) and are so soft that they almost melt when you bite into them. I love that cloudlike texture and then the rush of buttery garlicky goodness that happens.
This will probably sound stupid but it took me a long time to figure out how to knot those things so that they didn’t look like alien body parts.
So I was all cool about creating this video for you to watch. It shows you exactly how to create perfect garlic knots but then I forgot them on the counter (I have ADD, remember?) and they rose too much. They were delicious but the finished product was not gorgeous, to say the least.
I hope you enjoy the video. I did it by myself when everyone was gone. I also didn’t bother to put on shoes so I was short. That wouldn’t be a problem except as I was filming my chest kept photo-bombing the video.
Live and learn, right?
Well, on a happy note — although I am not going to win Next Food Network Star anytime soon I am getting better!
These rolls are soft. If you want to have them a bit crispy and crusty then substitute water for the milk.
I based these on the recipe at King Arthur Flour.
- 6 cups all purpose flour
- 1½ tablespoons sugar
- 1½ tablespoons yeast
- 2 teaspoons salt
- ¼ cup olive oil
- ½ cup lukewarm milk
- 2¼ cups lukewarm water
- 8 cloves garlic
- 1 cup melted butter
- 1½ teaspoons Italian seasoning
- Coarse salt
- Mince the garlic and add to the melted butter.
- Use an immersion blender blend the mixture until mostly smooth.
- Add the herbs.
- Do this first so that the butter has a long time to absorb the flavors.
- Fit the bowl of your mixer with the paddle attachment or use the bread dough hooks on a Bosch
- Add the yeast and ¼ cup of the water.
- Let stand for 5 minutes, it should get foamy.
- Add the milk, remaining water, olive oil, sugar,and salt.
- With the mixer on low speed add the flour until the dough pulls cleanly away from the sides of the bowl.
- Switch to the bread hook on a Kitchenaid, set the mixer to medium and allow to knead the dough for about 5 minutes. I use a Bosch, it may be different on a KA.
- It should be smooth and slightly sticky and will adhere to your finger when pulled up.
- Place in a large, oiled bowl, oil the top and let rise for one hour, or until doubled in bulk.
- Turn the dough out and punch down.
- Separate into 24 even balls of dough.
- Roll a ball into a long rope and make a knot, tucking in the ends.
- Let rise about 30 minutes, or until double.
- Brush with butter mixture.
- Sprinkle lightly with salt crystals.
- Bake at 350 for 10 minutes, brush again with the butter mixture.
- Continue baking for 5-10 minutes more or until lightly golden.
- Remove from oven and brush with the remaining butter mixture.
- Serve hot.