Friday, April 18, 2014

Food Friday~ Soft Garlic Knot Rolls

It's only a matter of minutes once the dough has been mixed & set to rise that the smells draw comments form the critters like "Oh Mom, you're making those "knot thingies"!

I don't make these very often, maybe twice a year, for the past eight years, but when I do mix up a batch I ask myself why I don't make these more often...

This dough is super easy to whip together, beginning with a brief kneading, one rising after mixing, then a short rising time after rolls have been knotted.

Kneading is my favorite part. I can feel through my oiled hands working the mixture, when the dough is just 'there'. I believe anyone who has done a bit of bread baking can relate. It is an almost holy realm to which those soul is welcomed & fed through this ceremony & rhythm of kneading.

The need to hide these after baking is essential because my guys & their friends can make a meal of scarfing down more than several of these gems. Leave out a few then hide the rest. Hide them well.

A longtime favorite, these melt in your mouth rolls are a sure winner among any crowd. The magic ingredients are milk powder & potato water. A small boiled potato, mashed, in its own water.

Brushed with an herbed, garlicky, butter/olive oil mixture that brings all the flavors to life & one can be transported to a higher, blissful existence.


Soft Garlic Knots

1 c unbleached flour
1 c spelt flour
1 c white whole wheat flour
1/4 c powdered milk
4 tsp Italian seasoning
1 1/4 tsp salt
1 tbsp. sugar
2 tsp instant dry yeast

1 small potato, peeled & boiled, then mashed in about 1 1/4 cups  warm potato water
2 tbsp. olive oil

Mix together dry ingredients. Stir in potato-olive mixture. With oiled hands knead until elastic & smooth, about 5 minutes.

Set in oiled bowl to rise in a warm corner of your kitchen for about an hour. Knead air out of risen dough. Divide into about 8 pieces.

On an oiled surface, poll between your hands, each piece into a rope about 10 inches long. Tie each piece into a knot.

Place knots on a parchment-lined baking sheet. Let rise for about 10 minutes. Bake for about 15-18 minutes in a 350 degree oven.

Herbed Glaze

2-4 cloves, peeled & crushed garlic
1/2 stick, butter
3 tbsp. olive oil
1/2 tsp Italian seasoning

Whisk together over med heat until butter has melted, remove from heat.
Brush glaze over hot rolls.

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