Garlic Knots

Do you like the new layout? I'm trying out something new and I think I like it. I also need a blog header and since Casey has decided that he wants to learn Photoshop better, I'm giving him the task of designing my blog header. I get a header and he learns something new, we all win!

Now back to the recipe. I tried my hand at homemade pasta sauce and meatballs this week and it was interesting. It was good, but when you make pasta sauce out of whole tomatoes and crushed tomatoes your sauce tastes surprisingly tomatoey (weird huh?). I didn't like the sauce as a spaghetti sauce, but I think it would make a very good pizza sauce. When I find a pasta sauce that I really love I'll be sure to post the recipe. I did need a side for the spaghetti and meatballs so I took a chance at making garlic knots. They were so good! Casey absolutely loved them and he is actually eating a leftover one on the couch right now. They make a great side to any italian dish.

(Source: Amber's Delectable Delights adapted from King Arthur Flour)
Servings: 8 large rolls

Dough
3 cups bread flour
1/4 cup milk
1 tablespoon sugar
2 teaspoons instant yeast
1-1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons lukewarm water
Glaze
2-4 cloves peeled, garlic
2 tablespoons melted butter
1/4 teaspoon Pizza Seasoning or Italian seasoning, optional

1. For the dough - In the bowl of a stand mixer combine the dry ingredients together then add the olive oil, milk and water. Using the paddle attachment or dough hook, mix and knead to form smooth, elastic dough, adding additional water or flour as needed. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it’s doubled in bulk.

2. Divide the dough into 8 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot (if you click on Amber's link above, she has great pictures to show you how to tie the dough into knots). 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.

3. To make glaze - Unpeel garlic cloves. Chop the garlic in a food processor (or you can use a garlic press), with the melted butter.

4. To bake - 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 butter. (You can reheat the butter briefly in the microwave, if it’s solidified).