How cute are these little guys? I’ve been trying to make a lot of our bread at home lately in an effort to avoid processed foods at the grocery store, so I was super happy to find this recipe. These rolls are soft and tender and full of warm, garlicky, buttery flavor, a perfect pairing with your favorite pasta dish! If you don’t want/like/need a garlic flavor, just omit it and replace the butter topping with your own flavors – maybe honey, salt, cracked pepper…whatever you like.
You definitely want to use bread flour for this recipe, all-purpose won’t work because it lacks the extra gluten. Keep an eye on them in the oven so they don’t over-bake, they’re supposed to be barely golden brown and soft. And, make sure you immediately brush them with the topping when they come out of the oven so they soak up all of the yumminess.
We saved the extra rolls and just popped them in the microwave for a few seconds before eating them again, and they were just as good as they were fresh out of the oven. I hope you’ll try these, they’re one of my new favorite bread recipes!
Ingredients:
3 cups bread flour
1/4 cup milk
1 tablespoon sugar
2 teaspoons instant yeast
1 and 1/4 teaspoons salt
2 tablespoons olive oil
1 cup plus 2 tablespoons lukewarm water
Topping:
4 cloves peeled, finely chopped garlic
4 tablespoons melted butter
1/4 teaspoon Italian seasoning
In the bowl of a stand mixer combine the dry ingredients together (including yeast) then add the olive oil, milk and water. Using the paddle attachment or dough hook, mix and knead to form a smooth, elastic dough, adding additional water or flour as needed. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise in a warm area for about 1 hour, until it’s doubled in bulk.
Divide the dough into 8-10 equal pieces. Roll each piece of dough into a long rope, about 10 inches long. Tie each rope into a loose knot. Fold the ends underneath the roll and tuck in to secure. Place knots on a large baking sheet and let rise for 45-50 minutes or until large and puffy. Don’t put rolls too closely together as they’ll double in size and you don’t want them to touch while baking.
While rising, preheat oven to 350 degrees. Bake for 15-18 minutes or until just golden brown. When rolls are baking, prepare topping by mincing garlic and combining with butter and Italian seasoning. Brush on hot rolls just out of the oven.
Serve warm, or reheat in microwave just prior to serving.
Enjoy!
Adapted from I Heart Food For Thought
Hi! I’m new here, but I have to say that this recipe looks very appetizing and sounds rather easy to do. I can’t wait to try this out soon!
Trying this out now. 😀
I dont have a KA but gonna try this in my bread maker =)
Came over from Karen at the Art of Doing Stuff. These look great for a bake sale we’re participating in this weekend.
Only comment I have – I wish anyone who posted recipes used a plug-in that allowed for the recipes to be print friendly;)
thanks,
Shauna
Did the dough in my bread machine…worked a charm! You still have to put the ingredients in as the bread machine in the order that it suggests, but it works. I also loved the dough of this recipe so much (why didn’t anyone ever tell me what a difference between bread flour and all purpose flour makes!) I substituted olive oil for canola, added a bit of cinnamon to the dough while mixing, made the sugar/cinnamon/butter mixture (1C dark brown sugar, 1TBS of cinnamon, 2TBS of butter-mix together) for cinnamon rolls, rolled and stuck some of the mixture to the ‘ropes and knotted as per the regular recipe. Put the knots in a greased muffin tin, and followed the rest of the recipe. AMAZING! The garlic and cinnamon knots are a rounding success in this house.
Thanks for sharing the recipe!