"Heaven. I'm in heaaaven..." Fred Astaire MUST have been speaking about these garlic rolls. They are unbelievable! Not to mention incredibly easy. I was pleasantly surprised at how much easier they were than other rolls I have made. The dough was easy to work with and all the measurements were spot on. This is a great recipe for those who are a little nervous experimenting with yeast - it's fool-proof! I truly recommend giving these a try.

Soft Garlic Knots

For the dough:
3 cups bread flour
1/4 cup milk
1 Tbsp. granulated sugar
2 tsp. active yeast
1-1/4 tsp. salt
2 Tbsp. olive oil
1 cup plus 2 Tbsp. lukewarm water

For the glaze:
2 cloves garlic
2 Tbsp. melted butter
1/2 tsp. Italian seasoning

To make the dough, combine the dry ingredients in the bowl of a stand mixer, fitted with the paddle attachment. Add the milk, olive oil and water, and 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 dough to a slightly oiled bowl, turning once to coat. (I recommend using a bit of flour on your hands because the dough will be extremely sticky.) Cover the bowl with plastic wrap, and allow to rise for 1 hour, or until doubled in bulk.

Divide the dough into 8-12 equal pieces (it depends on how big you want the rolls - I did 8, but next time I will do 12 for smaller rolls). Roll each into a rope, about 10 inches long, and tie each into a knot. Take the end that is lying underneath, and bring it over the top, tucking it into the center. Then take the end of the knot that is lying on top, and tuck it underneath and into the center. Transfer rolls to a baking sheet lined with a lightly oiled sheet of parchment paper. Cover with a clean kitchen towel, and let rise for 45 minutes, until very puffy.

Preheat the oven to 350 degrees. To make the glaze, finely mince the garlic and combine with the melted butter and Italian seasoning. Brush or drizzle the glaze onto the shaped rolls. Bake for 15-18 minutes, until lightly browned.

Source: adapted from Amber's Delectable Delights originally from King Arthur Flour