Garlic Knots

Source: adapted ever-so slightly from Mel's Kitchen Cafe

Ingredients:
1 1/2 cups warm water
3/4 Tablespoon instant yeast (or 1 Tablespoon active dry yeast)
2 Tablespoons granulated sugar
2 Tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons (I used half whole wheat flour)
4-6 garlic cloves, finely minced
4 Tablespoons butter, melted
a few shakes of dried parsley flakes (for color)

Directions:
In a large bowl, combine the warm water, yeast, and sugar.  Let the yeast mixture proof for 3-5 minutes until it is foamy and bubbly.  Add oil, salt and 2 cups of the flour.  Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl.  The dough should be soft and smooth but still slightly tacky to the touch.

Knead the dough until it is very smooth and elastic, for 8-10 minutes. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with a towel. Let the dough rise until it has doubled (this usually takes about an hour).

Lightly punch down the dough and turn it out onto a lightly floured surface.  Divide the dough into 12-15 equal pieces, roll each piece into a four to six-inch rope and form into a knot, tucking the loose ends into the center of the knot.  Place the rolls on a lightly greased baking sheet about an inch or two apart. Cover the rolls with a towel. Let the towel gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.

While the rolls are rising, preheat the oven to 400 degrees.  Mix the melted butter, garlic and parsley, and allow it to sit on the warm stovetop to stay melty.

After they have risen, bake rolls for 12-14 minutes until lightly browned and cooked through.  Immediately after the rolls come out of the oven brush the garlic butter mixture over the rolls. These are best eaten warm!

Notes:
This recipe is quite versatile - I've made a number of times into a braid, and just last night finally made it as rolls like it was originally intended, though with a twist.  :)  These garlic knots smelled and tasted heavenly and just looked so pretty.  They were a delightful little treat to go along with our Tomato-Basil Parmesan Soup.