Garlic Knot Rolls

How to prepare garlic knot rolls

1. Put the sugar and yeast in warm water in a small cup. Cover the cup and place in a warm spot (I put mine next to the stove burner that's on) for 10-15 minutes. If the yeast is active, you'll see foam forming on top, then you can proceed, confident that the dough will rise.
2. Put 75g flour in a bowl. Add the yeast mixture from above. Mix well with a wooden spoon until you have a smooth dough. It will be a soft dough. Cover the bowl and let rise in a warm place (next to a radiator that's on; or in the oven set to 30C) for 30 minutes.
3. Add the remaining flour (175g), salt and warm milk on top. Knead until the dough comes together. Gradually add the butter (in 4 batches), first spreading it with your fingers on the dough and then kneading until it's no longer visible. After the butter is incorporated, you can continue kneading by hand (about 15-20 minutes) or in a stand mixer (about 10 minutes as follows: knead 5 minutes, pause 3 minutes, knead again 5 minutes), or one cycle on the kneading program in a bread machine. At the end, the dough should be very elastic but not sticky. If it's too firm during kneading, drizzle in a little more milk.
4. Place the dough back in a bowl greased with a little oil, cover and let rise again in a warm place for 1 hour.
5. On the work surface (you don't even need flour, the dough isn't sticky), turn out the dough, gently detaching it from the sides. Cut it into 3 equal pieces.
   
6. Take each piece and roll it gently on the counter until you have a rope that's even in thickness. Cut the rope into 4 equal segments. You'll have 12 segments.
   
8. Take each small rope and continue rolling on the counter until it lengthens enough that you can tie it in a knot (a little thicker than your thumb). Tie a knot and place it on the baking tray with parchment paper on the bottom. Repeat until you finish the dough.
9. Place the tray in a plastic bag and let rise again in a warm place for 30 minutes.
10. Melt the butter in a small dish. Add the granulated garlic and mix.
11. Brush the risen knot rolls with melted butter. Then sprinkle with coarse salt and crumble dried oregano between your fingers over them.
12. Bake the knot rolls at 200C for 12-15 minutes, until nicely browned. When you take them out, brush them once more with the garlic butter.
    

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