This recipe was inspired by Zoom Yummy
What you need:
3 cups Bread Flour
1 tbsp Granulated Sugar
2 tsp Instant Yeast
1 1/4 tsp Salt
1 tsp Oregano
1 tsp Basil
1 tbsp Granulated Garlic
2 tbsp Olive Oil
1/4 cup Milk
1 cup + 2 tbsp lukewarm Water
1 tbsp Minced Garlic
1/4 cup Butter
1 tsp Granulated Garlic
1 tsp Minced Garlic
1 tsp Italian Seasonings
What you need to do:
2. Then add the wet ingredients (olive oil, milk, water and garlic) and stir again just to combine.
3. Now, using the dough attachment of your electric mixer, mix the dough for about 8 minutes.
4. Transfer the dough to a lightly oiled bowl, turn once to coat and cover with a plastic wrap.
5. Allow to rise for about 1 hour, or until doubled in bulk.
6. Turn the dough onto a very lightly floured surface and divide it into 8 equal pieces.
To do that I used a knife. I first divided the dough into halves. Then I cut each half into halves again so I had 4 pieces. And finally I cut each piece into halves again which resulted in 8 equal pieces.
(I personally think that they can be cut once more each ball, because these rolls turned out pretty big)
7. Use the palms of your hands to roll each ball into a 10-inch (26 cm) long rope.
If the dough is too sticky then use a little flour to dust it with. The ropes can’t be sticky because you wouldn’t be able to form the knots.
8. Now tie the rope into a knot.
9. Take the end lying underneath the knot and bring it over the top, tucking it into the center and take the end lying over the knot and tuck it underneath and into the center.
10. Transfer the knots on a baking sheet lined with parchment paper and cover with a clean kitchen towel.
11. Let the knots rise for another 45 minutes.
12. In the meantime you can prepare the glaze.
Melt the butter and press the garlic into it.
Instead of pressing the garlic through the press you can just mince it finely.
13. When your knots are nice and puffy…
16. Place the knots into a preheated oven (350 °F – 175 °C) and bake for about 15-18 minutes.