Soft Garlic Knots

Soup-nights are back! With winter slowly setting in, what better dinner to have than a bowl of hearty soup, paired with a scrumptious dinner roll?!! Soups are my favourite for dinner, and with a dinner roll delicately seasoned with my favourite savoury flavour – garlic, dinner just took on a new high altogether. If you love soups, you should make these. If you love dinner rolls too, you should make these. And if you, like me, love garlic too, then you should make this like right now. Period. Have I given you enough reasons now? Here’s another, just for you – picture yourself cuddled on the couch, hugging a bowl of hot soup, and chomping on a soft garlic knot, reveling in it’s flavour…mmmmm, need I say more? Well, that’s what I’m doing too as I write this…only, I’m at my desk, writing away. I’m still chomping on these melt-in-the-mouth soft garlic knots nonetheless! Oh, and I’m definitely hugging my bowl of soup here and there too; just so it doesn’t get jealous 😉

Soft Garlic Knots

Recipe Source: Annie’s Eats

Ingredients:

For the dough

  • All-purpose flour (APF) / Maida – 3 cups
  • Vital Wheat Gluten (optional) – 1 tbsp
  • Instant Yeast – 2 tsps
  • Sugar – 1 tbsp
  • Salt – 1 1/4 tsps
  • Milk – 1/4 milk (I used skimmed milk)
  • Warm Water – 1 cup + 2 tbsps
  • Olive oil – 2 tbsps
For the glaze

  • Garlic – 8-10 cloves
  • Melted butter – 3 tbsps
  • Italian seasoning – 1 tsp
  • Egg white (optional) – from 1 egg (for that super-shiny glaze)
Note:
  1. The original recipe called for 3 cups of Bread flour. I substituted it with 3 cups of APF and 3 tsps (1 tbsp) of Vital Wheat Gluten. If you don’t have the wheat gluten, go ahead and skip it…I just used it to improve the texture. Im sure the rolls would turn out just as great even without the gluten.
  2. If you don’t wish to use egg for the glaze, you could even use milk.
Procedure:
  • To make the dough, combine the dry ingredients in a clean, dry bowl and set aside. Use a balloon whisk to incorporate the ingredients. I used the bowl that came with my stand mixer.
  • In another bowl, combine the wet ingredients.
  • Use the dough/kneading hook in your stand mixer. Fit the bowl with the dry ingredients in, add the wet ingredients and knead on low-speed till the dough is smooth and elastic, about 8 minutes. (If you wish to use your muscle power to do the kneading, please feel free. I wasn’t really in the mood for achy arms, so I left all the dirty work to my stand mixer 😉 )
  • Transfer the kneaded 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. My dough rose to double its volume in less than half an hour. Your’s would too, if the yeast is on its best behaviour.
  • Divide the dough into 16-18 equal-sized balls. (I actually made 10-11 balls from my dough as was advised in the original recipe, but soon after the rolls were proven, I was wishing I had made smaller rolls that would retain their shape).
  • Dust a clean working surface on your kitchen platform with flour.
  • Roll each piece into a 10-inch long rope and tie into a knot. The rope needs to be of uniform thickness throughout.
  • Take the end lying over the knot and tuck it underneath and pinch it into the center.
  • And take the end lying underneath the knot and bring it over the top, tucking it into the center. They look so smug, don’t they?
  • Transfer the shaped rolls onto a greased baking tray, or a baking sheet lined with parchment paper.
  • Let the rolls prove till they double in size, in a dark area of your kitchen, preferably inside a dark kitchen cabinet. They should be all puffy when they’re proven well, about 30-45 minutes.
  • While this is getting done, prepare your garlic butter glaze. Finely mince the garlic or put it through a garlic press.  Mix with the melted butter and Italian seasoning, and set aside.
  • If you want to use the white of an egg for an egg-wash to achieve that super-shiny glaze like you see in the pictures, break an egg and put only the white into a small bowl. Set it aside for later.
  • Preheat the oven to 190°C / 350° F.
  • Brush the garlic-butter glaze onto the shaped rolls. Be gentle; you don’t want lopsided rolls. Always try and brush the glaze while working your way from the outside towards the centre of the roll. That way, you don’t end up distorting the shape.
  • If you’re doing the egg-wash, give it to the rolls now. Take care not to get the garlic and Italian herbs off the rolls.
  • Bake the rolls until set and lightly browned, about 15-18 minutes. Mine didn’t get a very great crust after baking 15 minutes, though they were cooked. So I upped the temperature to 220°C / 420° F and baked another 5 minutes, and that did the trick. The resultant crust and glaze were to die for!
Ever since I saw this recipe on Annie’s page, I’ve been going to it everyday and drooling at it. Now that I’ve finally made it, I cannot rest till I’ve finished every one of the rolls. That is how yum-de-dum they are!! The next time I make it, I’m thinking of making some of them seasoned with some chilli flakes, and with a cheese burst in the centre. Now you would like that small little surprise when you bite into these, wouldn’t you? 😉  Do I see you peeping into here from your kitchen? Yeah, I have magical eyes that can see you through the blog. You can’t hide from me!! Go make yourself some of these rolls, and come tell me how much you loved them, wont you? 😀
Want a bite for yourself before you start? Here, have one –


Psst, before you head to the kitchen, you should certainly visit Annie’s page…I so heart it, and I’m dead positive you would too!

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30 responses to “Soft Garlic Knots

  1. Garlic knots look amazing. So light and fluffy!

  2. Beautiful and perfect!

  3. Lovely knots!!! I am soo going to try it this weekend!

  4. Oh they look sooooo good! Wish I could have them right now

  5. Wow Madhuri, they look so cute, flaky, soft and mmm… mmm… mmm…

  6. I wish I was brave enough to try these!!Looks super duper cool..I love soup dinners too!!

  7. I can never get bored of this 🙂

  8. Sooooper soooper rolls Madhuri!!! They look amazing!!! Can just imagine the aroma and the taste, yummy yum yum!!!! And just drop a hint when u make the ones with the cheese centers, will be there in a flash 😀 😀

  9. Wow, lovely knots..they look very tempting…

  10. Ah-mazing, I say! When do I get to chomp down a couple?

    Particularly loved the step wise ‘knotting’ procedure with pics. Very well explained.

    Can I also suggest you sprinkle some sesame seeds on top before you pop them into the oven? Just to add a crunchy hint to the whole experience.

  11. This is just too good. I wonder if it would be the same without the addition of gluten.

  12. Lovely texture, garlic and the Italian seasoning makes it more flavorful. Looks soft and delicate.

  13. Prefect looking garlic knots…

  14. Madhuri,
    These garlic rolls look absolutely wonderful. Thanks for leaving a comment.
    To answer your question. If you are using sourdough starter in an yeast recipe, just use 1 cup of all purpose flour and 1/2 cup of water in place of every cup of sourdough starter. You will have to increase the yeast quantity by 1/4 tsp in that case. Since sourdough starter is made by weighing ingredients, you might have to adjust the flour or water at the end of kneading by a TBSP.
    If you are using sourdough starter in a quick bread/muffin/cake recipe, all you have to do is use 1 cup flour and 1/2 cup water in the place of 1 cup sourdough starter.

    Good luck,
    Champa.

  15. I even posted somethin related to garlic n bread…ha ha…garlic rolls!!!!
    These garlic knots look yummy..might b they will come bcom my next target to try …they r just too good..loved the super glaze of it..

  16. Looks lovely! Mads, a tough question – is there a substitute for yeast? Coz I’m allergic to it, but I would love to make this.. And like you I love the smell and taste of Garlic and bread. Garlic bread with cheese is my all time fav at Pizza Hut!

    • Sudha, unfortunately, nothing can replace yeast in these kind of breads. On the contrary, what I can do is, try and give you a quick bread recipe which you can convert into a garlic bread. I must warn you though – the taste will not be the exact same. Let me see what I can come up with 🙂

      • Thanks Mads!! If you can give me any basic bread recipe without yeast, i’ll be indebted to you!! I’ve stayed away from my favourite bread and jam for soo long!! 😦 Take your own time and let me know, no hurry 🙂

        • Sure thing Sudha. I had actually made a quick, no-knead kind of masala bread with oats, whole wheat flour, flax seed meal, dill, onions, and other savoury flavours couple months back. Im yet to post it though. Problem is, it got over before I could even think of taking pictures!! The recipe is pretty versatile and should work for you. Will definitely make it again asap and post it for you 🙂

  17. Looks really tempting.. Awesome!!

  18. Lovely knots Madhuri..and if you like me..u’ll bake some for me 🙂 !! I need to make these soon..hope to get that right without the gluten! I love the flavour of garlic and this would really taste fabulous with a hot clear soup with lots of pepper!!!

  19. I can manage with that chunk seen there..!!

  20. Oh my goodness!! I love the word “soft” in your title…it reminds me of white pillows made of down and all that and your garlic knots is simply pillows of white bread…yummy. garlic and butter is an awesome combo any day…I would sprinkle some fresh herbs on top…and a little bit of cilantro and my day is made…

    Shobha

  21. Hey Madhuri! The pic was way too tempting for me to resist, so I made these lovely garlic knots today. Its just toooooooo good to resist!! Thanks for this yummilicious recipe!!

  22. Hi Madhuri,

    Please guide me to make the cheese burst version? i would love to do it

  23. is the soft garlic bread prepared using microwave?

  24. Thank u for this awesome recipe! I’ve made them twice before & LOVED them! But now I only have regular yeast. What to do what to do?

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