Skip to main content

Butterhorn Garlic Knots

Butterhorns Garlic Knots-Copyright©Tartelette 2008 Last month I posted about a Gruyere stuffed loaf that I had baked during a live Skype baking session with a bunch of flour obsessed gals and gents. We did not intend to make it a monthly thing, we are not even a baking group, Lord knows we are all super busy with, work, life, blogging, etc…We just decided to take one morning here and there to bake in our comfies and just let our mouths get a little loose and our minds in the gutter and I somehow get blamed for this each time (wink wink I also teach them how to type in Helenese but that is for another post). Ok, I’ll admit that last time I did say out loud that the loaves looked like female genitals or breasts implants gone wrong. This time I am glad to report that I passed on the baton to Kelly who formed little turdy things with little funny things sticking out.

We had not really planned to get together again so soon but then Lisa started to email us with visions of garlic rolls she recently had at a restaurant and you know that if you mention rolls and yeast, I lift an eyebrow and Mary sends you the recipe within 12 hours so after a little scheduling we were on for this past Sunday. We decided to pick between two different recipes and although I plan to do the King Arthur one soon, it just was not going to happen that weekend for various reason I will get to another time. I got to give it to Mary though for elaborating blindly on a Bon Appetit recipe based on Lisa’s description, the end product may not have been exactly what she remembered but the rolls were inhaled eaten in three days, no neighbor involved.

I don’t often post about breads unless it is a Daring Baker challenge or another event but Sunday is bread baking day at the house so B. did not find anything unusual in my baking behaviour that day execpt for running back and forth to the laptop and giggling and laughing every other minute. A couple of times he came wondering why I was staring at the screen, with my arms crossed holding my ribs. "They’re writing too fast, I have a missing wobbly w, a missing h, and a wandering m…" When you bake bread, there is some downtime (dough rising) and some fun time (dough shaping, which proved me that I can’t have Lisa on the phone and make a bread knot at the same time!) so bread, cooking, laundry, grocery shopping were also accomplished by some or all while we left the chat window opened.

Beside the three ladies mentionned above, Tanna, Chris, Marcela, Sara, and John, joined in the fun to make the garlic knots.

Butterhorn Garlic Knots-Copyright©Tartelette 2008
The rolls? Good…no, very good! A little too sweet but since I had made a half batch that day, I made another half batch with my correction later Monday evening and those worked better for our taste. European yeast rolls are not as sweet as they are here so B. was happy with the first batch as I was with the second. The shaping was fun if not strange, I did some just fine and dandy and some had me think I had glued fingers and a stalling brain but it’s dough….gather your mess into a ball and do it again, no biggie. I have to say that the more I was looking at the post on the KA blog, the more confused I was getting…step away from the computer and just knot.

Butterhorn Garlic Knots-Copyright%copy;Tartelette 2008 Once the knots were formed, the instructions were to brush them with melted butter and crushed garlic. I had planned to use some fermented black garlic that I had received as a gift but I had a foggy brain that morning and just chopped regular garlic before I remembered. Another reason to do these again. They got brushed before, during and after baking and all that butter soaking in the rolls gave them a really moist texture without making them greasy. I did add fresh chopped basil and rosemary to the dough. The house smelled like a pizza parlor the whole day, and with the neighborhood males gathered in the garage "watching" the thunderstorms and drinking beers, I guess it did feel like one!

Butterhorn Garlic Knots-Copyright©Tartelette 2008 Butterhorn Garlic Knots (originally from Bon Appetit, worked on by Mary and reworked by me)

Makes 18
1/2 cup whole milk
6 Tb unsalted butter cut into pieces
1/4 cup warm water
1/2 tsp plus 1Tb sugar, divided
1 Tb dry instant yeast
1 large egg, room temp
3 to 3 1/2 cups, AP flour
1tsp salt
1/2 Tbsp melted butter
1/3 cup unsalted butter, melted
3 cloves garlic, minced finely

In heavy medium sized sauce pan over low heat, heat milk and 6 Tb of butter until the butter is melted. Do not let it boil. Let cool to 115F degrees. Combine warm water, 1/2 tsp sugar, and yeast in small bowl and let stand for 5 minutes (this is for flavor not to proof yeast, unless you are using active yeast in which case you are proofing and getting flavor)
In large bowl of stand mixer using the whisk attachment, beat egg and remaining sugar at low speed until blended. Beat in milk mixture. Gradually add 2 cups of flour, 1/2 cup at a time until blended smooth. Replace the whisk with dough hook. Add yeast mixture, salt, and 1 cup of flour (1/2 cup at a time), beat at medium low speed. You will have a very wet and loose dough that climbs the dough hook but falls back down the bowl by this time. One Tb at a time, add enough remaining flour to form a firm but sticky dough ball. The dough balls will pull away from the sides of the bowl and not flop back to the sides.

Pour 1/2 Tbsp melted butter in large bowl that can be fitted with a lid or that plastic wrap clings to well. On very lightly flour covered counter and with lightly floured hands, give dough 3 – 5 quick hand kneads to form good dough ball and then put in buttered bowl, turning dough over to coat with butter. Cover bowl with lid or plastic wrap and let rise in a warm, draft free place (I like the oven turned off with the pilot light light on…or the laundry room when the dryer is on!) until doubled, about 1 1/2 hours. Punch down dough, fold dough over in half and then half again, and brush with melted butter. Cover bowl again and let rise again in same warm draft free place until doubled (about 1 hour).
From here follow the directions for making the knots as shown on the KA website . Just don’t tuck the ends in to get the shape you want.
Cover and let rise until double, brush with melted butter and garlic and bake in 350F preheated oven for 15 -20 minutes.

Related Posts

Similar Articles


Comments


Anonymous June 25, 2008 um 1:45 pm

I am on holiday reading your post when my daughter says ooh they look good. Years ago I made over 200 knots trying to re-create a version we enjoyed at an Italian restaurant. I be certain to try these.


Rosa's Yummy Yums June 25, 2008 um 1:48 pm

They look extremely good! I love anything with butter, garlic and yeast!

Cheers,

Rosa


Rosa's Yummy Yums June 25, 2008 um 1:48 pm

They look extremely good! I love anything with butter, garlic and yeast!

Cheers,

Rosa


LizNoVeggieGirl June 25, 2008 um 1:59 pm

I’m glad that you guys got together again :0) Those garlic knots look MORE than very good – they look downright sensational!!


Di June 25, 2008 um 2:01 pm

I’ve made the KAF garlic knots and really enjoyed them; now I’ll have to give these a try! I found that making knots that didn’t look completely deformed did take some practice–yours look great. =)


Anonymous June 25, 2008 um 2:01 pm

What delicious looking rolls.


Brilynn June 25, 2008 um 3:08 pm

We did bread knots in my baking class a little while back and you can’t help but love them because they’re just so cute!


Anonymous June 25, 2008 um 3:10 pm

Those are singing afternoon snack to my hears… yummy!! must try! 🙂


Anonymous June 25, 2008 um 3:11 pm

onderful elen, absolutely onderful!!! Can’t ait till e all do it once ore!!!!


Manggy June 25, 2008 um 3:26 pm

Oh, who knew Bon Appetit had a gem of a bread recipe hidden in its pages?! they look really silky and delicious! The knot shape is pretty too, and not at all turd-y, lol 🙂 Do you think they are soft? That’s one of my must-have qualities for bread..


LyB June 25, 2008 um 3:28 pm

I’ve never made a shaped bread before but I would so try this! The flavors sound amazing, and they’re so beautiful!


Rachelle S June 25, 2008 um 3:47 pm

Mmm, I could almost smell them! The look great!


Marce June 25, 2008 um 4:38 pm

oh hell, yeah, the whole shaping part was not my strong area, but they came out good, and it was hilarious to chat with you guys while covered in flour.


Chris June 25, 2008 um 4:44 pm

Yours look like they should be in a store display! 🙂 Was fun chattin', as always!


Chris June 25, 2008 um 4:44 pm

Yours look like they should be in a store display! 🙂 Was fun chattin', as always!


MyKitchenInHalfCups June 25, 2008 um 5:12 pm

This bunch can really tie one on without alcohol . . .oh wait I did have wine didn’t I;))
I finally gave up on the photos to and just said hey it’s a knot so tie it already.
Thanks much for all the fun and flying flour.


Cannelle Et Vanille June 25, 2008 um 5:13 pm

hmmm… helen… all i need is some soup and some salad to go with these. delicious!


That Girl June 25, 2008 um 5:25 pm

butter butter and more butter – that is my favorite kind of bread recipe!


Anonymous June 25, 2008 um 5:48 pm

What fun! And garlic! Does it get any better?


Beth (jamandcream) June 25, 2008 um 7:44 pm

Bread, garlic and butter, my favourite combo. These look delicious!


Sophie June 25, 2008 um 7:46 pm

Sweet garlic rolls? Hmm very interesting, I bet they’re very savory. They are too cute!


Anonymous June 25, 2008 um 8:25 pm

And fun was had by all…turds, breasts, girth and all! Mwah — with garlic breath, of course.


glamah16 June 25, 2008 um 8:53 pm

Fermented black garlic. Sounds interesting. Would have loved to see it. Your neighbirhood sounds delightful.Great looking rolls.


Lydia (The Perfect Pantry) June 25, 2008 um 10:28 pm

Oh, I have got to learn how to Skype! But then, even if I did, I’d still have to learn how to bake. Looks like fun and the rolls are to-die-for.


Peabody June 25, 2008 um 11:35 pm

I like the shapes, kind of like a celtic knot.
Anyway, either way looks mighty good.


Jaime June 25, 2008 um 11:44 pm

mmmmmm…. butter and garlic – why wouldn’t it be good? 😉


Anonymous June 26, 2008 um 1:51 am

Helen, I have no idea why anyone would think that you instigated anything but baking wonderful looking knots! 😉


Sara June 26, 2008 um 2:45 am

They look beautiful!


RecipeGirl June 26, 2008 um 2:56 am

Well don’t these look fun to make. This would be a good one for my 7 year old to try and help me with! Love getting him in the kitchen.


Christy June 26, 2008 um 3:26 am

OOhh… that sounds like so much fun!! And how i love the smell of garlic bread baking in the oven….there’s really nothing quite like it!!


Anonymous June 26, 2008 um 6:24 am

Wow, these are pretty awesome and they look delicious!


Lis June 26, 2008 um 11:11 am

They are so pretty! Glad you made them again with less sugar so you could enjoy a batch too 🙂

Has B. recovered from the horrors he saw over your shoulder??

teee heeeee!

xoxoxoxoxox


Anonymous June 26, 2008 um 11:26 am

these are really cool! and with garlic, they must taste amazing! i’m inspired to take on bread for real now.

p/s glad these didn’t look like genitals or breast implants. LOL


Dita June 26, 2008 um 11:28 am

look so delish Helen, can’t wait to try this recipe 🙂


Andrea Meyers June 26, 2008 um 1:51 pm

Those look so tasty!


Sylvie June 26, 2008 um 5:39 pm

Those look right down my alley. Fantastic!


Nate @ House of Annie June 26, 2008 um 8:41 pm

Amazing. I wonder how they’d taste with caraway or poppy seeds.


Anonymous June 27, 2008 um 1:20 am

This is one of my kids' favorite snacks (served with marinara sauce.) The trouble is that I’m feeding so many mouths I usually make a triple batch just so I can pop a couple in the bread box for my lunch the next day. If I don’t ration them out the boys make an entire meal of them.

The pictures are beautiful! Thanks for posting them. It made me hungry hot on the heels of dinner so you know they’re good!


Anonymous June 27, 2008 um 1:20 am

This is one of my kids' favorite snacks (served with marinara sauce.) The trouble is that I’m feeding so many mouths I usually make a triple batch just so I can pop a couple in the bread box for my lunch the next day. If I don’t ration them out the boys make an entire meal of them.

The pictures are beautiful! Thanks for posting them. It made me hungry hot on the heels of dinner so you know they’re good!


Anonymous June 27, 2008 um 1:21 am

This is one of my kids' favorite snacks (served with marinara sauce.) The trouble is that I’m feeding so many mouths I usually make a triple batch just so I can pop a couple in the bread box for my lunch the next day. If I don’t ration them out the boys make an entire meal of them.

The pictures are beautiful! Thanks for posting them. It made me hungry hot on the heels of dinner so you know they’re good!


Anonymous June 27, 2008 um 4:00 am

well, I am so happy you said hello so that you could introduce me to your BEAUTIFUL blog! I’d really like to give these a try. 🙂


Patricia Scarpin June 27, 2008 um 1:51 pm

These look fantastic, Helen. I love how golden they look! My husband loves garlic, I think I should bake these for him!


Jen Yu June 27, 2008 um 2:59 pm

Such talent, my dear. You make all foods look ten times better than they deserve 🙂 I tend to be a savory girl, so these garlic knots look perfect. I’ll be making then in about 3 months… when we get our first freeze outside – ha ha ha 🙂 xxoo


Anonymous June 28, 2008 um 12:23 am

Oh I can practically taste these beauties! Mmmmm!


Faery June 30, 2008 um 7:47 pm

Oh next time I move, it will be in your neighbohood, all these look fantastic and delicious…butter and garlic…nutella…yum yum


Write a Comment