Soft Garlic Knots {Foodie Friday}

Let's be honest, these rolls were not as amazing as I thought they were going to be. I'm going to have to try them again. When I was ready to put these in the oven, my lasagna had another hour to go. Then when I put the butter glaze on them, they flattened, so I will have to try them again. They weren't bad by any means, I just had such higher expectations.

Soft Garlic Knots

Ingredients:

For the dough:

3 cups bread flour
1 tbsp. 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. Italian seasoning

Directions:
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 10-inch long rope 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 Italian seasoning. Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes. Let cool slightly before serving.

Source: Annie's Eats originally from King Arthur Flour