I swear to you. I knotted this bread dough so they would turn out all cute and knotted. Then my warm and toasty apartment conditions (ie perfect for yeast-rising) turned my cute knots into bread blobs during the ‘second rise’ phase of this recipe. It would have been much more dissapointing if these rolls weren’t so darn delicious.
2tsp active dry yeast
1C + 2T lukewarm water (~110 degrees fahrenheit)
1 1/4tsp salt
2T olive oil
3C bread flour
For the garlic topping:
2T melted butter
1/2tsp italian seasoning
2 clove garlic, minced
In a bowl, combine water, yeast, and sugar. Set aside for about 5 minutes, until mixture starts to foam. Add milk and olive oil. Stir to combine. Add flour and salt. Stir (or alternatively use mixer with bread-mixing attachment) until dough is elastic-y, about 8 minutes. Note: I don’t have a fancy kitchen-aid. I just toss some flour on the counter and knead the heck out of my dough, adding a bit of flour to avoid a mess of dough on my countertop. Toss kneaded-dough into a bowl that has been lightly oiled. Cover with plastic wrap and set in a warm, dry place for 1 hour, until the dough doubles in size.
Once the dough has doubled, divide it into 10-12 equal sized pieces. Roll each into a long strip and tie into a knot. Tuck the edges under to form a pretty knot. Place knots onto a baking sheet lined with parchment. Cover with a kitchen towel and allow to rise for 30 minutes.
In a microwave-safe bowl, melt the butter. Stir in italian seasoning and minced garlic. Brush each roll with a generous amount of the buttery-garlicky-glaze. Bake rolls at 350 for 15 to 18 minutes.
Need vegan knots? I made these a second time and used soy milk instead of regular milk and vegan margarine instead of regular butter. Success!
Made too many rolls? Me too. I froze them and reheated for a few minutes in the oven.