Ingredients: |
Ingredients: 10 garlic cloves, finely minced (you'll need about 3 full tablespoons of minced garlic)
6 tablespoons unsalted butter, divided
1 teaspoon plus 3/4 cup water, heated to 110 degrees
1 1/8 teaspoons instant yeast
2 cups all purpose flour
1 teaspoon table salt
kosher flake salt, for sprinkling on top.. or dried Parmesan cheese
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Directions: |
Directions:Preheat your oven to 200 degrees F and then turn off. Make the garlic butter by heating a saute pan over medium low heat. Slowly melt 1 tablespoon of butter and add 1 tsp of water. When butter is melted, add the garlic and stir continuously, coating the garlic with butter. Continue stirring and cooking for about 8-10 minutes or until the garlic takes on a straw coloring and the aroma is earthy. Add the remaining butter and swirl to melt in the pan. Cool for 10 minutes. Using a fine mesh strainer, pour the butter and the garlic solids through the strainer into a small bowl. Reserve the garlic solids, you'll add them to the dough. Set butter aside.
To make dough, whisk remaining water, 1 tablespoon of the melted garlic butter, reserved garlic solids, and yeast in a liquid measuring cup until yeast dissolves. In the bowl of stand mixer fitted with dough hook, mix flour and salt until combined. With the mixer on low, add water/yeast/garlic mixture in a steady stream and mix until dough comes together, about 1 minute. Scrape out all remaining bits of garlic. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes. If you need to add more water, add it a teaspoon at a time until the dough is fully incorporated and no longer appears dry. Turn dough onto a clean work surface and knead briefly to form a smooth and silky, cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in the turned-off oven until dough has doubled in size, 40 to 50 minutes. After the dough has risen, line a large baking sheet with parchment paper or aluminum foil sprayed with a non-stick spray. Punch down dough gently on a lightly floured surface. Roll dough into a 12 x 6-inch rectangle and cut into twelve, 6-inch strips. With flat hands, roll each strip into 12-inch ropes. Tie the rope into a basic, single knot. Then take one end of the dough and wrap it around and under the dough knot itself. Tuck in the tip and push it up through the middle so the tip is exposed. Take the other end of the dough and bring it OVER and tuck the end into the hole facing down. Place on prepared baking sheet. Cover loosely with plastic wrap and let rest in a warm place for about 20 minutes. Rolls will be puffy. Preheat oven to 500 degrees F and move baking rack to the upper third of your oven. When the oven has reached 500 degrees F for about 10 minutes, bake rolls until just set, about 5 minutes. Remove knots from oven and brush each with about 2 tablespoons garlic butter. After brushing, sprinkle the rolls with a bit of kosher flake salt and/or dried Parmesan cheese if you wish. Rotate the pan and return to oven, and bake until golden, about 5-6 minutes more. As soon as the rolls come out of the oven, brush knots with remaining garlic butter and cool 5 minutes in the pan. Use all of the butter! Serve warm, right out of the oven. |
This recipe for Garlic Butter Bowknots is from