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
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
- Garlic – 8-10 cloves
- Melted butter – 3 tbsps
- Italian seasoning – 1 tsp
- Egg white (optional) – from 1 egg (for that super-shiny glaze)
- 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.
- If you don’t wish to use egg for the glaze, you could even use milk.
- 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!