i love carbs

Soft Buttery Garlic Knots slightly adapted from Annie's Eats

The hardest thing about calorie counting is the bread, or the lack thereof.  I adore bread.  I am not a fan of the multi-grain, whole-wheat nonsense, only the soft, all-white, no-nutritional-value type of bread.  And slathered with flavoured butter is a double win.

Unfortunately, I pretty much suck at making bread.  Instead of puffy clouds of deliciousness, I typically end up with dense, heavy bricks.  (Sadly, brick bread cannot be salvaged, regardless how much butter is used.)  However, these garlic knots are incredibly easy; the most annoying part is having to wait for the dough to rise.  Twice.  But hey, it gives me hours to watch trash tv do my laundry, right?

Soft Buttery Garlic Knots

Dough
3 cups bread flour
1 tbsp. sugar
2 ¼ tsp. (1 package) instant yeast
1¼ tsp. salt
2 tbsp. olive oil
¼ cup milk
1 cup plus 2 tbsp. lukewarm water

- In the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients.
-  Add the olive oil, milk and water.  Mix until ingredients have formed a dough.
-  Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes.
-  Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.
-  Divide the dough into 12 equal pieces.
-  Roll each piece into a 10-inch long rope and tie into a knot.
-  Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper.
-  Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.
-  Preheat the oven to 350° F.  

Seasoned Butter
2 cloves garlic
3 tbsp. melted butter
½ tsp. Italian seasoning

-  Finely mince the garlic or press it through a garlic press.
-  Mix with the melted butter and Italian seasoning.
-  Brush the glaze onto the shaped rolls. 
-  Bake until set and lightly browned, about 18-22 minutes.  Let cool slightly before serving.