Mega Soft Garlic-Rosemary Knots

These golden and garlicky beauties are my new favorite side dish!

I saw this recipe on Annie’s Eats, and I KNEW I had to make them, THAT night. Most of the trouble was remedied by my Kitchenaid stand mixer. Everything else was a breeze.

I altered the recipe just a tad, but the basis of the recipe stayed intact. And lucky for me at the time I already had EVERY ingredient in my pantry. So these 10 delicious rolls cost me nothing.

Ingredients for 10 knots:

  • 3 cups bread flour
  • 1 tablespoon sugar
  • 2 teaspoons instant yeast (less than a envelope)
  • 1 ¼ teaspoon salt
  • 2 tablespoon olive oil
  • ¼ cup milk
  • 1 cup plus 2 tablespoon lukewarm water
  • 3 garlic cloves
  • ½ stick of butter, melted
  • 1 teaspoon fresh rosemary, chopped

In a stand mixer bowl fitted with the paddle, combine the flour, sugar, yeast, and salt. Add the olive oil, milk, and water. Mix until well-combined and switch to the hook attachment. Knead on low speed for 8 minutes. Transfer the dough to a lightly oiled bowl. Turn the dough once and cover to plastic wrap. Allow the dough to double in size, may take up to an hour.

Divide the dough into 10 equal pieces. Roll each piece in a 10-inch rope and tie into a knot. Take the end lying underneath the knot and bring it over the front and tuck it into the center. The other end is tucked behind the knot, into the center.

Set the knots on a baking sheet, cover with a clean towel, and allow to rise for another 45 minutes.

Preheat oven to 350 degrees.

Prepare the glaze by combining the butter, rosemary, and garlic. Heavily brush the knots with the glaze and set aside for another 5 minutes.

Bake for 15 minutes until light brown.

And I must apologize again for the lack of updates, but a case of bronchitis has slowed me down.

Published in: on October 12, 2010 at 11:27 am  Leave a Comment  
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