Butterhorn Garlic Knots
When I read Helen's post about butterhorn garlic knots, I could almost smell and practically taste them. I was tempted to make them by myself. Anything goes with garlic and butter is surely yum yum!
Hell yeahhh I didn't think twice, jumped up to my kitchen and made them. Just like Helen did, I added rosemary and basil to make these knots especially fragrant. Because I love garlic, I used a lot ;). These knots supposed to have a moist texture, because they got brushed before, during and after and all that butter soaking in the rolls. But mine are a little bit too dry, maybe because I used whole wheat flour instead of bread flour (????anyone?could you please tell me why?). *gotcha! Just got another reason to make these again! ;)* But next time I would bake the garlic mixture inside the dough and brushed the garlic butter over after I bake the knots not before baking. See, the burnt chopped garlic has made the knots didn't look pretty. Ya..ya...I know, that's just a matter of good presentation, the rest were great :).
I had some soup to go with these. And the kids eat these tasty knots as a snack beetwen meals.
I just couldn't wait for my second time around. Thanks Helen, for sharing the recipe. They were so addictive ;). And you know what, I was having so much fun when shaping the dough into the knots.
Butterhorn Garlic Knots
source : originally from Bon Appetit, reworked by Helen
1/2 cup whole milk
6 Tb unsalted butter cut into pieces
1/4 cup warm water
1/2 tsp plus 1Tb sugar, divided
1 Tb dry instant yeast
1 large egg, room temp
3 to 3 1/2 cups, AP flour (dita-I used whole wheat flour)
1 tsp salt
1/2 Tbsp melted butter
1/3 cup unsalted butter, melted
3 cloves garlic, minced finely
In heavy medium sized sauce pan over low heat, heat milk and 6 Tb of butter until the butter is melted. Do not let it boil. Let cool to 115F degrees. Combine warm water, 1/2 tsp sugar, and yeast in small bowl and let stand for 5 minutes (this is for flavor not to proof yeast, unless you are using active yeast in which case you are proofing and getting flavor)
In large bowl of stand mixer using the whisk attachment, beat egg and remaining sugar at low speed until blended. Beat in milk mixture. Gradually add 2 cups of flour, 1/2 cup at a time until blended smooth. Replace the whisk with dough hook. Add yeast mixture, salt, and 1 cup of flour (1/2 cup at a time), beat at medium low speed. You will have a very wet and loose dough that climbs the dough hook but falls back down the bowl by this time. One Tb at a time, add enough remaining flour to form a firm but sticky dough ball. The dough balls will pull away from the sides of the bowl and not flop back to the sides.
Pour 1/2 Tbsp melted butter in large bowl that can be fitted with a lid or that plastic wrap clings to well. On very lightly flour covered counter and with lightly floured hands, give dough 3 - 5 quick hand kneads to form good dough ball and then put in buttered bowl, turning dough over to coat with butter. Cover bowl with lid or plastic wrap and let rise in a warm, draft free place until doubled, about 1 1/2 hours. Punch down dough, fold dough over in half and then half again, and brush with melted butter. Cover bowl again and let rise again in same warm draft free place until doubled (about 1 hour).
From here follow the directions for making the knots as shown on the KA website. Just don't tuck the ends in to get the shape you want.
Cover and let rise until double, brush with melted butter and garlic and bake in 350F preheated oven for 15 -20 minutes.