Soft Garlic Knots

Drenched in garlic and dripping olive oil, these soft rolls aren't for the faint-of-heart!

 

Dough

3 1/4 cups Mellow Pastry Blend or 3 cups King Arthur Unbleached All-Purpose Flour

1/4 cup Baker's Special Dry Milk

3 tablespoons potato flour

1 tablespoon sugar

2 teaspoons instant yeast

3 tablespoons Lora Brody Dough Relaxer(tm) (optional)

1 1/4 teaspoons salt

4 teaspoons Pizza Dough Flavor

2 tablespoons olive oil

1 cup + 2 tablespoons lukewarm water

 

Glaze

2 to 4 cloves peeled, crushed garlic

2 tablespoons olive oil or garlic oil

1/2 teaspoon Pizza Seasoning or Italian seasoning

 

Dough: Whisk the dry ingredients together to prevent the potato flour from clumping when liquid is added. Stir in the olive oil and water, then mix and knead -- by hand, mixer, or bread machine -- to form a smooth, elastic dough, adding additional water or flour as needed. Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it's doubled in bulk.

Shaping: Divide the dough into 8 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot. Place the knots on a lightly greased or parchment-lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.

Glaze: Whisk together the garlic, oil and seasoning. Set it aside.

Baking: Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the seasoned oil. Eat the knots warm. Yield: 8 garlic knots.