Wednesday, August 19, 2009

Garlic (or Not) Knots

I say 'or Not' because I was bringing these to a fabulous dinner my mom made, and, while I'll never understand it, she's not a huge fan of garlic. So for her, no garlic. For the rest of us -- plenty. That's one of the great pieces of kitchen creativity. You can make adjustments to fit what works for you.
I have done rolls before using a number of recipes and 'styles' : Parker House, as croissants, and rounds, but never in knots. And I have to say that, along with Annie's awesome rolls, these are another favorite and definitely will be made again. I was so glad that there were plenty so I could throw the leftovers in the freezer and pull them out later for an occasional sandwich or to go with dinner.
One thing's for sure -- these will 'knot' disappoint!
Garlic Knots
adapted from

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces. Roll each piece into a four to six-inch rope and form into a knot, tucking the loose ends into the center of the knot. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake for 12-13 minutes in the preheated oven, or until golden brown.

For the garlic butter:

4-6 garlic cloves finely minced or pressed through a garlic press
4 tablespoons butter, melted

Mix butter and garlic together in a small bowl and let sit while making the rolls. Rewarm butter if needed or just keep on stove top after melting.

Immediately after the rolls come out of the oven brush the butter/garlic mixture (or just butter if you're baking for my mom) over the rolls. These are best eaten warm!

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