After an emotionally draining October and a quiet Diwali for our family, we welcome November with lots of hope and positivity. With the winter knocking at the doorsteps, it is the ideal time to break the idle spree of my blog. The most awaited time of the year, as we actually enjoy life sans humid musty weather and where our air-conditioners go for a short vacation. With a variety of fruits and vegetables adorning the aisles of our supermarkets, it’s a shopper’s delight to roam around. Oranges and grapes, two of the kids’ favourite fruits make their appearance, bringing relief to this ‘snack ideas-stricken mother’.
The garlic knots are perfect way to celebrate the onset of winter. Now who can resist a bowl full of piping hot soup with these crispy crusted-soft inside-garlicky knots tossed in butter, herbs and some more garlic, on a warm sun kissed terrace or balcony. That for me is happiness served in a plate! However, if you are more of a sweet tooth kind of person, then try these sunshine rolls with the fresh seasonal oranges, and if you want something more cheesy, these cheesy herbed rolls are your perfect accompaniment for an evening cuppa.
The recipe is same as that of pizza dough, with little tweaking, just differing in the way they are flavoured and shaped. If you are in no mood to use whole wheat flour go ahead and add plain flour.
The recipe is as follows:
Ingredients: (makes for around 25-30 small to medium sized knots)
- Whole wheat flour/ all purpose flour- 3 cups*
- Warm water- 1.5 cups
- Salt- 1.5 teaspoon (adjust according to taste)
- Sugar- 2 tablespoon
- instant yeast- 2.5 teaspoon
- chopped fresh garlic-1 tablespoon
- mixed dried herbs- 2 teaspoon
- Vital wheat gluten- 2 tablespoon( you can omit this if using all purpose flour)
* Either completely replace whole wheat flour with all purpose flour (maida) or make it in a ratio of 1:1 using both the flours.In either case you can completely eliminate gluten.
- Butter/ olive oil- 2-3 table spoon
- Fresh chopped herbs ( I used coriander)- 1 tablespoon
- Garlic- 5-6cloves chopped
- Parmesan cheese (optional)- 2 tablespoons
- In a large bowl combine warm water, sugar and olive oil mix well. If using active dry yeast, add it to the water-oil mixture and let it stand for ten minutes before adding the flour mixture. If using instant yeast, add yeast to the flour mixture and you need not wait for ten minutes.
- In another bowl combine flour, salt, gluten (if using), yeast (only if using instant), chopped or grated garlic, dried mixed herbs.
- Mix well.Add the flour mixture to the water-oil mixture in 3-4 increments, stirring with a wooden spoon.
- Using hands incorporate the flour into the water till its mixed well and forms a smooth dough.
- Knead on a clean surface for 10-15 minutes until the dough is no longer tacky and is smooth and elastic.
- Grease a caliberated container ( just to know the amount of rise,I used the liquid measuring jar for this) and place the ball of dough in it. Rotate the ball of dough in it, so that whole of its surface is greased too.
- Cover the container with a plastic or aluminium foil, or wet kitchen towel. Let the dough rise and double. This may take anywhere between 30-40 minutes depending on the weather.
- Once the dough is doubled, place it on a greased platform, pat it slightly to deflate.
- Divide the dough in small golf ball sized parts.
- Roll each part into a long rope,shape it into a knot and seal the ends.
- Allow the knots to double in size for about 30-40 minutes.
- Preheat the oven to 1800 C at the end of second rising period.
- Brush little butter or olive oil onto the rolls and bake it for 15- 20 minutes until the crust browns.
- Meanwhile heat butter/ olive oil in a sauce pan, add chopped garlic, chopped fresh ( either coriander/ parsley/ oregano), toss the baked knots in them till they are well coated with the butter.
- sprinkle some grated parmesan over it.
- Serve them warm with a bowl of soup.