I was first introduced to these rolls back in October 2008. I have since forgotten just how amazing they are and am just floored that it has taken me so long to make them again. Never again will I be that silly. I wouldn’t be surprised if these rolls make it back into a monthly rotation in my house. Yes, they are really that good. I recommend dropping what you are doing and making them now.
Soft Garlic Knots
For the dough
3 cups bread flour
1 tablespoon sugar
2 teaspoons instant yeast
1-1/4 teaspoons salt
1/4 cup milk
2 tablespoons olive oil
1 cup + 2 tablespoons lukewarm water
For the glaze
2-4 cloves garlic, minced
2 tablespoons butter
Italian seasoning for sprinkling, optional
Parmesan cheese for sprinkling, optional
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.
Divide the dough into 12 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.
To make glaze – Place butter and garlic into small microwave safe bowl. Microwave 30 seconds or until butter is melted.
To bake – Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, and lightly browned. Remove the knots from the oven, and brush or drizzle them with the seasoned butter. Sprinkle tops with Italian seasoning and/or Parmesan cheese if desired.
~yields 12 rolls~