Garlic Knots

I should call this picture, Garlic Flat Knots...after some further internet research, it seems this recipe is better suited to make 16 knots, not 10. Mine got huge and flattened out when I brushed the butter on top. They tasted divine and I will make them again, probably halving the recipe to make 8 reasonably sized garlic knots.  The original recipe did not call for kosher salt, but it really adds to the topping.

Garlic Knots

For the dough:
3 cups bread flour
1 tablespoon sugar
2 teaspoon instant yeast
1¼ teaspoon salt
2 tablespoon olive oil
¼ cup milk
1 cup plus 2 tablespoon lukewarm water

For the topping:
2 cloves garlic
3 tablespoons butter
½ teaspoon oregano
¼ teaspoon kosher salt

To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

Divide the dough into 16 equal pieces. Roll each piece into a 10-inch long rope and tie into a knot. Tuck both ends under to shape the roll. Transfer shaped rolls to a baking sheet lined with a Silpat or parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

To make the topping, finely mince the garlic or press it through a garlic press. In a microwave safe dish, add the butter and garlic. Microwave for ~30 seconds. Stir in the oregano and salt.

Preheat the oven to 350 degrees. Brush the topping onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes. Let cool slightly before serving.

Adapted from Annie Eats

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