Soft Garlic Knots
I’m probably the only food blogger left who hasn’t tried these wonderful buttery Soft Garlic Knots from King Arthur’s website. I made these amazing Golden Pull-Apart Butter Buns a couple of years ago, and remember thinking that I was looking for some sort of garlicky addition to it. I must say that if I were given the choices, I would always go for the garlic bread/toast/knots in the bread basket. These rolls were perfect for me: very tender yeasty crumbs with nice crust, slathered in garlicky goodness!
I skipped a couple of the ingredients listed in the original recipe, and adapted as written below – and they were perfect. My kitchen is slightly in the cold side (the granite counter top doesn’t help!), so it took me longer than an hour to get this to rise. Just like most yeasty type of breads, you just want to make sure you allow enough time for it to rise. Other than that, if you are one of the very few folks who hasn’t tried this amazing recipe, I would say make these now.
3 cups (12- 3/4 ounces) Unbleached All-Purpose Flour
1/4 cup (1 ounce) powdered milk
3 tablespoons (1 1/4 ounces) potato flour
1 tablespoon sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
2 tsp garlic powder
2 tsp dried oregano
2 tablespoons (7/8 ounce) olive oil
1 cup (8 ounces) lukewarm water (Add an additional 2 tablespoons water in the winter, or if you live in a very dry climate)
2 to 6 cloves peeled, crushed garlic
4 tablespoons melted butter
1/2 teaspoon Pizza Seasoning or Italian seasoning, optional
Whisk the dough dry ingredients together to prevent the potato flour from clumping when liquid is added. Stir in the olive oil and water, then mix and knead (by hand, mixer, or bread machine) to form a smooth, elastic dough, adding additional water or flour as needed. Place the dough in 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 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. 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.
For the glaze, whisk together the melted butter and garlic. Set it aside.
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 garlic butter. Sprinkle with freshly grated Parmesan cheese, and pizza seasoning or Italian seasoning, if desired. Eat the knots warm.
Yield: 16 garlic knots
Adapted from King Arthur Flour