Soft Garlic Knots

Last night's dinner was a quick and easy pasta bake from a bottle.  Should I admit that its one of our standby dinners?!?!?  Throw in some mushrooms or a bit of cooked chicken or whatever else you can lay your hands on and its a perfectly good meal.  The one thing it does tend to miss though is a nice bread roll to mop the sauce up with.  I was standing in the bread isle trying to choose between a plain bread roll and another with some herbs added ... and then inspiration struck.  I'll make my own!  I know what you're thinking, it kinda defeats the purpose of a quick and easy meal but hey-ho ...



Soft Garlic Knots
For the dough
3 cups bread flour
1 tbsp caster sugar
2 tsp instant yeast
1¼ tsp salt
2 tbsp olive oil
¼ cup milk
1 cup plus 2 tbsp lukewarm water
For the glaze
2 cloves garlic
3 tbsp melted butter
½ tsp dried mixed herbs

To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

Divide the dough into 10 equal pieces.  Roll each piece into a long rope approx 20cm or so and tie into a knot.  Take the end lying underneath the knot and bring it over the top, tucking it into the center.  Take the end lying over the knot and tuck it underneath and into the center.  Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper.  Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and dried mixed herbs.  Preheat the oven to 180C. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-20 minutes. Let cool slightly before serving.

Makes 10
Taken from Annie's Eats

Oh my goodness these were good!  I could have eaten the whole batch myself, especially warm from the oven.  Heavenly!  And if I do say so myself they were a bit of a cinch to make too ;0)