Whole Wheat Garlic Knots

Joy the Baker. If you like using recipes from food blogs, you're gonna wanna bookmark her site. She has delicious recipes, she updates frequently, she has fantastic pictures, and she's hilarious and down-to-earth. I found this recipe for whole wheat garlic knots and knew I had to try it. I LOVE GARLIC. AND BREAD. See recipe below (reformatted so that it's easier for me to read and follow). Anyway, I was worried about the raw garlic being too strong, but my parents, Blake, Scott, and I loved these rolls. I need to make them again! As long as you have the patience to work with yeast and the kneading process, this is a pretty easy recipe.

Note: I learned that you can forget the salt and sugar and add it after the dough has risen as long as you re-knead it and then let it rise all over again. Try not to make that mistake though.

Whole Wheat Garlic Knots

See Joy's original recipe here (with pictures!)

* ~10 garlic knots (I made 11 but want to try making smaller ones next time)

1 package active dry yeast (~2 1/2 teaspoons)

1 cup warm water (just warmer than body temperature)

1 cup whole wheat flour

1 1/2 cups all-purpose flour

2 tablespoons olive oil

1 teaspoon sea salt

2 teaspoons sugar

Garlic mixture:

4 to 6 cloves garlic, peeled and minced

2 tablespoons melted butter

2 tablespoons olive oil

1/4 cup chopped parsley

1/2 teaspoon sea salt

(1) In a small bowl, dissolve yeast & sugar with warm water.  Let sit for 5 minutes until yeast is frothy.
(2) In a large bowl, whisk together flours & salt. Create a small well in the center of the flour mixture. (3) Pour in the yeasty water & add oil
(4) With a fork, mix wet ingredients into dry ingredients (If the dough is too sticky, add more all-purpose flour; dough should be slightly sticky but not stick to your hands too much)
(5) Knead dough on lightly floured surface for about 5 minutes
(6) Place dough in large greased bowl
(7) Flip dough over to coat it in oil
(8) Cover with plastic wrap & a clean kitchen towel and leave it to rest in a warm, draft-free place for 1 hour, or until the dough is doubled in size (in Fresno's summer heat, it will rise in about 20 minutes)
**At this point, you can make the garlic knots or let the dough rise in the refrigerator overnight.  Just bring the dough to room temperature before rolling it out.
(9) When ready to prepare the garlic knots, roll out dough on lightly floured surface
(10) Roll into a 10-inch by 10-inch square (doesn’t have to be perfect)
(11) Use a pizza cutter or long knife to slice 10ish 1-inch stripes
(12) Tie a knot in the center of the dough & wrap the ends under & around the knot (just do whatever as long as you end up with tucked-in ends)
(13) Cover with clean kitchen towel & let rest for 30 min
(14) Place racks (I ended up only need one cookie sheet on one rack) in the center and upper third of the oven and preheat oven to 400 degrees F
(15) Line 1-2 baking sheets with parchment paper
(16) Place dough knots (haha like "donuts") on prepared baking sheets & bake for 15 to 18 minutes until golden brown
(17) While bread bakes, in a large bowl whisk together minced garlic, butter, olive oil, parsley& salt
(18) When rolls come out of oven, immediately toss them in the garlic butter mixture & toss until coated. Remove from the butter bowl.  Serve rolls warm.
** Joy's notes: "Rolls are best served the day they’re made, but will last for 3 days if well wrapped.  Just reheat in a piece of foil in a 350 degree F oven for 10 minutes."