Easy Garlic Knots | Garlic Dinner Rolls | Eggless Bread Recipe

Garlic Knots Recipe 

Off late I have been baking a lot, call it stress, the cold weather or the blessing of a bigger oven, I am just loving the whole therapeutic effect of baking. I am actually loving the kneading part and i do everything with hand and there is a joy of making bread from scratch and using hands. Although I love to own one of those fancy KA ;-) but for now let me just rant my stuff with my hands and gluten dough. The other day when I posted a picture of these garlic knots on my facebook page I got a comment from someone says extra walking and extra calories, I mean being Indians we don't do bread daily but once in a while its ok. I get that it is calorie high but so are most Indian sweets, naans and don't forget those fried mixture that you sneek having with your coffee or those biscuits that are meant to be dunked with your coffee. Bring Indians we go love our gluten, carbs and our sweets don't we. So lets quit complaining have a piece of bread and go for your walk. Enough of my rant now and lets move on to the recipe.

Garlic Dinner Rolls

Eggless Dinner Rolls Recipe

Garlic Dinner Rolls

EASY GARLIC KNOTS | GARLIC BREAD | EGGLESS BREAD RECIPES

Recipe Source - adapted from here
Prep time - 10 mins, 1 hr for first rise & 30 mins for second rise
Bake time - 15 mins
Makes - 10-12 medium sized knots

Ingredients 

Warm water -3/4 cup
Fast active yeast - 2 tsp ( 1 satchet)
All purpose flour / maida - 1 and 3/4 cup
Salt - 1 tsp
Sugar  - 1 tsp
Olive oil - 1 tbsp 

Garlic Butter Coating

Garlic - 2 medium pods, chopped
Corriander & mint leaves - 2 tbsp finely chopped
Butter (unsalted) - 2- 3 tbsp


Method

1. In a mug add 3/4 cup water and microwave it for 10 seconds, entry the contents of the yeast sachet and sprinkle to the warm water along with the sugar, leave it for 5 minutes undisturbed.
2. After 5 mins you will find the mixture to me slightly foams mix well and set aside for 10 mins to foam up. 
3. In a large mixing bowl add in the flour, salt and olive oil, make a well in the center and add in the yeast mixture.
4. Combine the dough and mix well, drop into a floured work surface and knead the dough for a good 10-15 minutes using your hands until the dough is soft and pittable. 
5. Grease the mixing bowl with more olive oil and transfer the dough to the mixing bowl and drizzle more oil on top, cover with a cling film and leave it in a warm spot to double. 
6. I usually switch on the oven light & leave the dough to rise in the oven without the setting any temperature. But you can do it which ever method best suits you.
7. Once the dough doubles, transfer it to a work surface and knead for 5 minutes. Divide the dough into two parts and into 4-6 parts each and roll each part like a rope and tie a knot. 
8. Meanwhile prepare a baking tray by spraying some cooking spray and resting these knots on the tray give a good 2" space between the knots.
9. Once all the knots are done, spray some more cooking spray on them and cover with a damp cloth/ cling film and let them rest in a warm spot for the second rise.
10. Once they are risen, preheat the oven to 400F and remove the cling film and bake them for 12-15 minutes, removing them half way to pour the garlic butter mixture.
11. In a skillet add butter once it is melted add in the garlic and cook for 30 seconds add the chopped corriander and mint and switch off. 
12. Pour this over the half baked rolls and bake for 5 minutes. 
13. Once the rolls turn golden switch off the oven and remove the baking tray let it sit on a cooling rack for 10 minutes.

Serve warm and enjoy.

Eggless Bread Rolls Recipe

Garlic Dinner Rolls

Eggless Garlic Knots Recipe

COOKS WISDOM

TIP 1

1. I used sugar while proofing the yeast a little change I made to the original recipe. Also I cooked the garlic in butter and added them mid way while the rolls cooked. The original recipe says to add butter garlic in the end after the rolls are baked.

TIP 2

2. To find warm spot to proof dough I usually turn the oven light on and leave the mixing bowl in the oven without the temperature until it doubles in volume. 

TIP 3

3. To proof yeast you need to warm water and sprinkle the yeast on the warm water make sure that it is not hot to tough but warm. You can test it but dipping your finger in the water and placing it on your wrist it must be warm and not burning.

TIP 4

4. I's prefer to slightly cook the garlic to avoid the raw taste. 

TIP 5

5. These garlic rolls can be stored in an air tight container on the counter top for upto 5 days, and can be warmed for 10 seconds in the microwave before serving or freeze them to be enjoyed later.

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