So, when I ran across a recipe for Garlic Knots at Cook's County I thought this might be a good choice for my kitchen. These lovely little rolls are very attractive and have a big, big hit of garlic and butter flavor. They're just chewy enough to let you know you're biting into something good! These leave a great scent in the house and combined with an Italian dinner your neighbors will be envious! In fact, one of ours commented on how wonderful my kitchen smelled when she was out taking her afternoon walk.
For a yeast bread these are really fairly easy and quick to make. There's only a 40-60 minute rise followed by a short 25 minute rise after the rolls are formed. I found that the directions in the recipe make great sized rolls, but if you want something a little bigger, you can switch around the cutting direction and cut out 6 strips that are 12 inches long for 6 large knots instead of 12 smaller knots. It just depends on what your needs are for your meal.
Michael also discovered that the larger version of these make great sandwiches. After dinner he took one and sliced it open and added some sliced chicken and swiss to make a great tasting little sandwich. In fact, I've been informed the remaining ones are to be used to make sandwiches for work.
Recipe: Garlic Knots
Summary: Warm, toasty rolls shaped into knots with a double hit of fresh garlic and butter right in the roll then brushed over the tops during baking!
- 10 garlic cloves, minced
- 6 tbs. unsalted butter
- 1 tsp. plus 3/4 cup water, heated to 110°
- 1 1/8 tsp. rapid rise yeast
- 2 cups all-purpose flour
- 1 tsp. salt
|Take each rope and begin|
by tying knot like tying a
|Cross one end over top|
and tuck into middle.
|Bring other end up from|
bottom into middle.
- Adjust oven rack to middle position and heat oven to 200° and immediately turn off oven. Grease a large bowl with vegetable oil or spray and set aside.
- Cook garlic, 1 tbs. butter and 1 tsp. water in small non-stick saute pan over low heat, stirring occasionally, until garlic is straw colored (about 8-10 minutes). Add rest of butter and stir until melted. Remove from heat and allow to cool for 10 minutes. Strain garlic butter through small mesh strainer into a small bowl. Reserve garlic solids.
- Whisk remaining warm water, 1 tbs. garlic butter, reserved garlic solids, and yeast in measuring cup until yeast dissolves. In bowl of electric mixer fitted with dough hook, mix flour and salt until combined. With mixer on low, add water mixture to flour mixture and mix until dough comes together (about 1 minute.) Increase speed to medium and knead until dough comes away from sides of the bowl and is smooth and elastic (about 4-6 minutes.) Turn dough out onto clean work surface and knead to form smooth, cohesive ball (about 4-6 turns). Transfer dough to prepared greased bowl and turn to coat both sides. Cover with plastic wrap and place in warm oven until dough has doubled in size, 40-50 minutes.
- Line baking sheet with parchment paper. Remove dough from warm oven and punch down on floured surface. Roll dough into 12 by 6-inch rectangle and cut into 12 strips. With flat of hands, roll each strip into 12-inch rope.
- Take each rope and tie into a knot beginning by crossing ends like tying a shoelace. then tucking end on the left over and under the knot. Bring end on the right up under knot into center. Place on baking sheet and cover knots with plastic wrap. Place covered knots in warm oven for 25 minutes or until doubled in size.
- Remove from warm oven and discard plastic wrap. Heat oven to 500° and return knots to oven for 5 minutes (just until set.) Remove from oven and brush with 2 tbs. of reserved garlic butter. Rotate the baking sheet back to front and return to oven and bake for another 5 minutes or until knots are golden brown. Remove from oven and brush with remaining garlic butter. Allow to cool 5 minutes then remove to wire rack. Serve warm.
Total time: 1 hour 30 min
Number of servings (yield): 12
Meal type: supper
Culinary tradition: USA (General)