Soft Garlic Knots

I like to make a lot of different soups in the winter and these are the perfect addition to make it a complete meal. They are great dunked in the soup or just eaten alongside it.  I also think they are a great substitute for garlic bread served with pasta and I have served them with everything from spaghetti and meatballs to lasagna.  They have been a hit every time.

I am still working on the shape-they are definitely looking more like garlic biscuits these days, but believe me when I say they are amazing.  I plan on having a batch in my freezer at all times this winter!

Soft Garlic Knots

For the dough:

3 cups bread flour

1 tablespoon sugar
2 teaspoons instant yeast
1¼ teaspoons kosher salt
2 tablespoon olive oil
¼ cup milk
1 cup plus 2 tablespoons lukewarm water

For the glaze:
4 tablespoons melted butter
½ teaspoon Italian seasoning
½ teaspoon garlic salt

To make the dough, combine the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment.  Next, add the olive oil, milk and water; mix until ingredients have formed a dough.  Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes.  Add additional flour and water as necessary.  Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for approximately1 hour, or until doubled in bulk.

Once the dough is done rising, divide it into 16 pieces, and roll each into a rope about 11 inches long; tie each rope into a knot, tucking the loose ends into the center.

Transfer shaped rolls to a baking sheet lined with parchment paper or lightly greased.  Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

To make the glaze, whisk the melted butter, garlic salt and Italian seasoning together in a small bowl.

Preheat the oven to 350° F.  Lightly brush the glaze onto the shaped rolls.  Bake until set and lightly browned, about 15-18 minutes.  Brush knots with more garlic butter. Let cool slightly before serving.

To freeze the garlic knots, under bake them slightly (about 12-15 minutes), allow to completely cool and place them in a freezer bag until ready to use.  Bake frozen garlic knots as listed in the instructions above, approximately 15 minutes until heated through.  Brush with garlic butter.


Source: adapted from Annie's Eats, as seen on Amber's Delectable Delights, originally from King Arthur Flour