It's been a busy baking week around here. There were plenty of other things I probably should have been doing with my time off, but I mostly took advantage of the opportunity to relax. And baking is relaxing for me. =)
One of the blogs that I enjoy reading is the King Arthur Flour Baker's Banter. They invariably have really tasty-looking things on there. Earlier in the week I was getting caught up on a few posts that I hadn't read, and one immediately caught my eye--garlic knots. I've had some form of garlic rolls at a number of Italian restaurants, but I haven't really tried my hand at re-creating any of them. These looked really good, though, and I decided that they would go nicely with pasta for dinner.
The dough was pretty quick and easy to pull together. I didn't have any potato flour at the time, so I left it out. I also didn't have dry milk handy, so I substituted 1/3 cup of milk for an equal amount of the water. No dough improver or pizza dough flavoring, either--one of these days I'm going to have to see about ordering some of these interesting things from KAF. Anyway, the dough turned out just fine even with my changes. And making the knots was fun. My rolls definitely improved in shape the more I did.
The verdict? Really good, although I probably should have let them brown a bit more. And I went a bit overboard with the garlic. I think next time I'll do something to cook the garlic a bit to take the raw edge off. I still have half the dough in the freezer, so I'll have a chance to experiment in the near future. If you want to give these a try, check out the recipe here, and check out the blog for some nice step-by-step instructions.