There’s a restaurant near our home that serves a wonderful garlic knot. I came home and tried to duplicate those rolls from scratch. I think these are even better!
Mix flour, potato flakes, milk powder, sugar, yeast, salt, and garlic powder in a large bowl. Stir in water and olive oil until dough comes together. Knead until dough is smooth and elastic, about 10 minutes. Add additional water or flour as needed.
Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
Punch down dough and divide into 16 equal pieces. Roll each piece of dough into an 8- to 10-inch rope. Tie each rope into a knot, tucking ends underneath. Arrange knots on greased baking sheets. Cover and let rise until puffy, 30 to 45 minutes.
Mix melted butter, garlic, parsley, and Italian seasoning together and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Brush knots with garlic butter mixture.
Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven and brush with remaining garlic butter mixture if desired.
Per Serving: 141 calories; protein 3.4g; carbohydrates 20.8g; fat 4.8g; cholesterol 8mg; sodium 178mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.