Gluten Free Garlic Knots
These are the perfect combination of buttery roll and garlic topping. I haven’t been able to eat any dinner rolls or breadsticks since I decided to eat gluten free. I decided to pick up Nicole Hunn’s book – Gluten Free on a Shoestring Bakes Bread. I wanted to have a couple of recipes to help figure out how to make gluten free breads.These rolls are fantastically soft and fluffy. They are smothered in garlic butter and oh so tasty! If you eat gluten free these rolls are a must try. You need to let the dough sit overnight so make sure you take that into account.Remember that the dough will expand after you form them into knots so be sure that you don’t pull the dough too tight against itself. You want to leave room for it to expand.
Gluten Free Garlic KnotsFor Starter:1 Cup Gluten Free Flour1 2/3 Teaspoon Yeast1 ½ Teaspoon Sugar1 Cup Water (room temp)For Dough:2 Cups Gluten Free Flour2 Teaspoons SaltStarterExra-Virgin Olive Oil (for brushing)For Butter-Garlic Topping:4 Tablespoons Unsalted Butter3 Cloves Garlic (minced)1 Teaspoons Salt
To make the starter, place all the starter ingredients in a medium bowl and whisk until well combined. The mixture will be thick and shapeless. Cover and set the bowl aside in a warm draft-free location to rise until doubled (40-60 minutes). I turned my oven on to 200 for 5 minutes and put the starter in the oven for an hour.
Once the starter has finished rising, make the dough. Place the flour and salt in the bowl of your stand mixer, and use a handheld whisk to combine well. Add the risen starter to the bowl and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. It will be a very sticky dough, and because it is such a stiff dough, it will not trail from the dough hook. Spray a spatula lightly with cooking oil and use it to scrape the bowl free of dough. Transfer the dough to a lightly oiled proofing bucket (or ice cream bucket). Place the dough in the refrigerator for at least 12 hours (and up to 5 days).
When you are ready to bake, line a baker’s half sheet pan with Silpat liners. Remove the dough from the refrigerator and turn onto a lightly floured surface. Knead the dough by scraping the dough off the floured surface and folding it over on itself until the dough is smooth.
Divide the dough into 16th’s. Roll the dough into a thin rope about 8” long. Shape each knot by crossing one end over the other and tucking in the ends. Set into the prepared baking sheet. Cover with a lightly oiled plastic wrap and set in a warm, draft-free location to rise until doubled (about 1 hour). 25 minutes before the dough is ready preheat the oven to 375.
Once the dough has finished rising, uncover the knots and brush them with olive oil. Place the baking sheet in the center of the oven and bake until the knots are just beginning to brown, 10-12 minutes.
While the knots are baking, make the topping. Place the butter, garlic and salt in a small saucepan. Sauté the garlic over medium heat, stirring frequently until the garlic becomes fragrant (about 2 minutes). Remove the saucepan from the heat and set aside. Remove the knots from the oven, brush generously with garlic topping and serve warm.
Source: Gluten Free on a Shoestring Bakes Bread – Nicole Hunn