These are without a doubt, my favorite side dish. They're soft, flaky, flavorful, and just perfect to be honest. They're also surprisingly easy and freeze oh-so-well. I just love 'em.
These are super deceptively easy. They look intimidating, but but believe me, I could make these every night. Half of the work is done in my stand mixer, and the other half is actually pretty fun. You literally just make a rope out of the dough and tie it into a knot. Simple as that.
I found this recipe on Annie's Eats, and they just looked way too good to pass up. Plus, the carbaholic in me just couldn't say no.
Ingredients for 10 knots
- 3 cups bread flour
- 1 tablespoon sugar
- 2 teaspoons dry active yeast
- 1 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1/4 cup milk
- 1 cup, plus 2 tablespoons water
Topping
- 3 cloves garlic
- 3 tablespoons butter
- 1 teaspoon Italian seasoning
In the bowl of a stand mixer with the paddle attachment, combine the flour, sugar, yeast, and salt. Then add the remaining ingredients on low speed. Mix until just combined and then switch to the dough hook and knead on low speed for 8 minutes. Form the dough into a ball and transfer to a lightly oil bowl, turning once to coat, and cover with plastic wrap. Allow to rise for an hour.
With lightly floured hands, divide the dough into 10 equal pieces. Roll each piece into a 10-inch long rope and tie into a knot. Then take one end and bring it over the top and tuck into the center. Take the other end and tuck it underneath into the center. Place onto a lined baking sheet. Continue with remaining dough.
Cover and allow to rise for 45 minutes. Meanwhile, prepare the topping.
Preheat the oven to 350 degrees. Brush the glaze onto the rolls. Bake for 15 minutes,or until lightly browned. Cool slightly before serving.
Gasp! Want.
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