Garlic Knots

Summary

Ingredients

• 450 g flour
• 3 tablespoon mashed potato powder
• 21 g yeast, fresh
• 1 tablespoon sugar
• 1 ¼ teaspoon salt
• 2 tablespoon olive oil
• 100 ml milk
• 150 ml water

For the glaze:

• 2 cloves garlic, pressed
• 50 g butter, melted
• 0.5 teaspoon ½ herbs, dried, Italian

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Instructions

1. For the dough, put the flour and mashed potatoes in a bowl and make a well in the middle. Warm the milk with the water, it should be a lukewarm temperature. Put the yeast in a bowl, mix with the sugar and some of the milk / water mixture. Pour into the well and stir something into the flour with your finger. Add the salt, olive oil and the rest of the liquid and knead into a yeast dough. It should be a soft, non-sticky batter. It may be that you still need some water, for me the information is so accurate. Knead the dough briefly again on a lightly floured work surface and then return it to the bowl. Cover it with a damp cloth and let the dough rise in a warm place for about 1 hour. It should have increased in volume significantly.
2. In the meantime, line a baking sheet with parchment paper. When the dough is ready, knead it again briefly and divide it into 8 equal parts. These are shaped round and then each into a strand of 29 cm. Make a knot from each strand, loop one end around the knot from below and the other from above. Then you put them on the prepared baking sheet, cover them with a damp cloth and let them rise for another 45 minutes. They should also have increased their volume significantly.
3. In the meantime, preheat the oven to 180 degrees and then bake the knots for about 20 minutes. They should be baked but still light in color.
4. The glaze is straightened while they are in the oven. Melt the butter briefly in the microwave, peel the garlic cloves, press through and add. Here you can take 2-4 toes, whatever you want. Then add the Italian herbs and mix everything together.
5. Take the knots out of the oven and coat them with the glaze. Then place on a wire rack and let cool down a little. Serve warm, this is how they taste best, these are not crispy rolls.