Soft, buttery, garlic knots that have a blast of garlic flavor. The rolls are quick and easy to make - see the accompanying video for instructions on shaping the rolls.
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.
Rolls
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.
Notes
These freeze well. Brush with more garlic butter before reheating.