I simply can not find the words to describe how amazing these are. They are moist, fluffy, buttery, garlicky, and the extra touch of seasoning on top makes these one of the best rolls I have ever made. The dough was so delicious, I used garlic flavored oil instead of regular so that maybe made a little difference but I bet they would be just as amazing with regular oil. Stop what you are doing and go make these now. Yes, I am serious. Go! Now!
You still here? Good. :) This altered version of the recipe says it yields 8 knots, I made 9. They were pretty good sized but all 9 fit perfectly on my large round Pampered Chef stone. In looking at the original recipe on the King Arthur flour website the recipe should yield 16 knots. I suppose it just depends on how large you want your knots to be.
These scored two thumbs up with my husband and I. It took everything in our power to not go finish them all off last night. King Arthur flour definitely hit a home run with these delicious rolls. Ok now you can go make these. You will not be disappointed, I promise.
Step 1: (top left) - Tie each strip of dough into a knot.
Step 2: (top right) - Take the end that’s lying underneath, and bring it over the top, tucking it into the center.
Step 3: (bottom left) - Then take the end of the knot that’s lying on top, and tuck it underneath and into the center.
Step 4: (bottom right) - Once all the rolls are on the baking sheet Cover them, and let them rise till they’re very puffy, probably another hour or so.
Soft Garlic Knots
Source: I Heart Food for Thought adapted from King Arthur Flour
3 cups bread flour
1/4 cup milk
1 tablespoon sugar
2 teaspoons instant yeast
1-1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons lukewarm water
2-4 cloves peeled, garlic
2 tablespoons melted butter
1/4 teaspoon Pizza Seasoning or Italian seasoning, optional
1. For the dough - In the bowl of a stand mixer combine the dry ingredients together then add the olive oil, milk and water. Using the paddle attachment or dough hook, mix and knead to form smooth, elastic dough, adding additional water or flour as needed. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it’s doubled in bulk.
2. Divide the dough into 8 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot. 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.
3. To make glaze - Unpeel garlic cloves. Chop the garlic in a food processor (or you can use a garlic press), with the melted butter.
4. To bake - 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 seasoned butter. (You can reheat the butter briefly in the microwave, if it’s solidified).