Tuesday, April 14, 2009
It has been months since I first saw this recipe on Amber's blog. I knew right away that I wanted to try them but, as per usual, life got in the way. Finally, last week I was on spring break from dance and I had a free evening to make them. They were well worth the wait. I really really liked the flavor and texture of these rolls and Jesse liked that they weren't too "yeasty" (his words). I also didn't think they were too difficult to put together. Amber has excellent step by step pictures for making the knots.
The only thing I would do differently next time would be to make them smaller. They were more like sandwich buns than rolls. Which actually I guess worked out in my favor, because for lunch the next day I sliced the roll in half and made an over-medium egg topped it with colby jack cheese then toasted it in the toaster over. Yum!
Also, please excuse the less than perfect pictures. It was too dark to take pictures right when I took them out of the oven and they sort of wrinkled up and lost their knot shape when I stored them over night in a ziplock bag.
Soft Garlic Knots
(As found on Amber's Delectable Delights, adapted from King Arthur)
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 (Next time I will probably do 10-12 so they won't be so big), and roll each into a rope about 10 inches long; tie each rope into a knot. (Step by step pictures on Amber's blog) 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).
Here is a pic of my DELICIOUS breakfast sandwich!!