OVERNIGHT GARLIC KNOTS
Garlic knots are a lovely, soft, flavourful snack, that was originally created as a way of using up scraps of dough in pizzerias. The dough is simply rolled into logs, quickly tied into knots, and then smothered in garlic butter. And if you are a garlic lover, these will be just right for you.
They are very easily tailored; you can make them larger, by dividing the dough into sixteen or less pieces, so they can be a fantastic version of dinner rolls. You can also add more garlic to the butter, if you wish. Moreover, they are amazing with marinara sauce, and all cheese-based sauces.
Ingredients
450 grams soft bread flour
1 teaspoon dry yeast
200 grams plain yogurt
120 ml tepid water
2 tablespoons light olive oil
1 teaspoon salt
100 grams unsalted butter
2-3 teaspoons granulated garlic, to taste
Preparation
Sift the flour twice and add it to a large bowl, then pour in the yogurt, oil, water, and salt and whisk it well. Add in the yeast, and mix it well with a wooden spoon, until a creamy batter forms. Then, slowly start adding the rest of the flour, mixing with a wooden spoon at first, then kneading with your hands, until all of the flour is used. Place the dough in a large bowl, and wrap the top tightly with plastic wrap and place it in the refrigerator overnight. Next day, take the dough out and gently knead it on a well-floured surface for a few minutes, then divide it into twenty equal parts.
Shape each dough piece into a rope, then carefully tie a knot, being careful not to tear the dough whilst doing so. Arrange the knots on a large baking sheet lined with baking paper, cover them with a clean kitchen towel, and let them rest for 30 minutes. In the meantime, melt the butter, and let it cool down slightly. Add the granulated garlic, and mix well so it starts to dissolve. Just before baking, brush the knots generously with the garlic butter, then bake in a preheated oven, at 200°C (400°F), for about 15-20 minutes. Check them often so they do not overbake. Serve warm. Yields 20 garlic knots.
By Tina Vesić
