Update: Jenna's beautiful whole wheat garlic knots:)
These rolls are so soft and delicious, and the garlic glaze is amazing. When they bake, the whole house smells so good. These were a hit at Thanksgiving dinner! My mom and I made them together, and it was so much fun. She rolled each dough into a long log and I attempted to tie the knot. I will be making these many times to go with the long list of soups and stews that I have planned for this winter season.
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
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.
To Shape: 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.
Note: These started out shaped as knots, but as they rose the second time, they expanded a bit too much and turned into these funny looking rolls. As long as they taste good then the shape doesn't really matter, right. :)
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.