Soft Garlic Knots
http://www.kingarthurflour.com/recipes/soft-garlic-knots-recipe
DOUGH
3 1/4 cups Pastry Flour Blend or 3 cups King Arthur Unbleached
All-Purpose Flour
1/4 cup Baker's Special Dry Milk or 6 tablespoons nonfat dry milk
3 tablespoon potato flour
1 tablespoon sugar
2 teaspoons instant yeast
3 tablespoons King Arthur Easy-Roll Dough Improver (optional)
1 1/4 teaspoons salt
4 teaspoons Pizza Dough Flavor
2 tablespoons olive oil
1 cup lukewarm water (note)
Note: Add an additional 2 tablespoons water in the winter, or if you
live in a very dry climate.
GLAZE
2 to 6 cloves peeled, crushed garlic
4 tablespoons melted butter
freshly grated Parmesan cheese, optional
1/2 teaspoon Pizza Seasoning or Italian seasoning, optional
Instructions
To make the 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.
Preheat the oven to 350F.
Divide the dough into 16 pieces, and roll each into a rope about 11"
long; tie each rope into a knot, tucking the loose ends into the
center. 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.
Bake the knots for 15 to 18 minutes. They should be set, but only
very lightly browned.
To make the glaze: Whisk together the melted butter and garlic.
Remove the knots from the oven, and brush or drizzle them with the
garlic butter. Sprinkle with Pizza Seasoning or Italian seasoning or
Parmesan cheese, if desired. Serve warm.
My notes - I skip the dough improver, pizza dough flavor, and potato
flour (add less water), and they still turn out great! I also have
used milk instead of the powdered milk+water, and it has been fine.
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