These lovely little rolls are the perfect compliment to almost any vegetarian meal. Think about it—what salad, soup, pasta dish, or quiche wouldn't taste better with a whole wheat garlic knot on the side?
For those of you who are tentative about venturing into the world of yeasted bread, fear not—these rolls couldn't be easier. From start to finish, they take about 2 hours, and that includes both rises. Even better, they are all done by hand, with no fancy stand mixer or bread machine required.
Instead of being baked into the rolls, the garlic is combined with melted butter and parsley, which the rolls get to take a little dip in once they are out of the oven. This maximizes the flavor of the garlic without letting it overpower the delicate wheaty-ness of the roll itself. Whether you make these for your next party or just a simple dinner for you and your family, I promise you won't be disappointed.
Whole Wheat Garlic Knots
- 2 1/2 teaspoons (1 packet) of active dry yeast
- 1 cup warm water
- 1 tablespoon sugar
- 1 1/2 cups whole wheat flour
- 1 cup all purpose flour
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 2 garlic cloves, minced
- 3 tablespoons melted better
- 1/4 cup finely chopped parsley
In a small bowl, stir together the yeast, water and sugar until well combined. Set aside for 5 minutes until the mixture begins to bubble.
In a large bowl, whisk together the whole wheat and all purpose flours. Make a well in the center of the flours and pour in the yeast mixture, 2 tablespoons of olive oil and 1 teaspoon of salt. Using your hands, mix together until well incorporated. Continue kneading the dough in the bowl for 5-10 minutes, or until the surface of the dough is smooth.
In a clean, medium-sized bowl, pour in 1 tablespoon of olive oil. Add the dough and turn once to coat the dough ball in oil. Cover bowl in a kitchen towel, and let rise in a warm area for an hour.
After dough has risen, shape the dough into knots. Pull off hunks of dough, roll each into a snake, and then tie each rope into a knot. Tuck the ends under and place on a baking sheet. You should be able to make 8 knots. Once all are formed, cover baking sheet in a kitchen towel and let rise again for 30 minutes or until just poofy.
Meanwhile, preheat oven to 400 degrees F. Bake knots for 10-12 minutes or until just barely browned. While knots are baking, combine the remaining 1/2 teaspoon salt, garlic, butter, and parsley in a medium bowl.
When knots come out of the oven, give them a quick dip in the butter mixture, making sure the garlic and parsley stick to the knots.
adapted from back to her roots