Amish White Bread Garlic Knots are made using delicious traditional homemade bread dough recipe with garlic and parsley spread on the top. Perfect appetizer!
Since I make bread at home quite often, I have noticed the flour quantity is not always the same: sometimes the same flour type is dryer than usual. It seems that quality depends on season, humidity, and place where the grains (wheat in this case) grow.
All purpose flour is the base for this batch of garlic rolls. It is white flour since it is made from a mix of hard and soft wheat to have as good protein content as possible. This makes it great for pizza dough, breads, cookies, cakes, waffles, pies, pastries and pancakes.
We all can overwork dough, especially if using stand mixer.
How do you tell if you overworked dough?
Dough feels “tight” and tough, as the gluten molecules have become damaged, meaning that it won’t stretch, only break, when you try to pull or roll it. Under worked dough on the other hand, won’t form a ball shape easily.
What to do if you overwork your dough?
If you think it happened to you, let your dough rise a little longer before you start shaping it. You can’t really undo the damage of over-worked gluten, but the longer rise can get the dough to relax a little.
Loaves made with over-kneaded dough often end up with a rock-hard crust and a dense, dry interior.
For more details look here .
Sugar is very important for successful bread making since it reduces water activity. With sugar, bread is softer and provides food for yeast. That is why you don’t want to avoid adding some.
When making these Amish White Bread Garlic Knots, I reduced the quantity of sugar since you brush them with garlic spread. Too much sugar with garlic is not the best combination of flavours!
Everything else works perfectly.
Here you can see bread dough rolled and cut to ribbons, before the knots are made:
Knots ready for baking:
Below is the photo of the knots before I covered them with the garlic spread:
After your party is over, you may store the leftovers on the countertop in a plastic bag or wrapped in foil. It will help keep them from going stale, but the crust will go away.
Can you leave freshly baked knots out overnight?
They can typically last for about 4 to 5 days at room temperature. Whatever you do, do not refrigerate your bread dough recipes. It will cause them to stale significantly faster.
Where should you store bread?
Simply wrap them in an air-tight plastic bag at room temperature rather than in the fridge.
If you plan ahead and would make garlic knots, here are some notes on freezing bread dough recipes.
Amish White Bread Garlic Knots: Award winning!
Amish White Bread Garlic Knots
- Ingredients for the dough:
- 4 cups flour
- 1 Tbsp white sugar
- 1 Tbsp dry yeast
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 1/2 cups + 6 Tbsp warm water
- 2 Tbsp sunflower oil
- 1 egg yolk and 3 Tbsp water for egg wash
- Ingredients for the garlic spread:
- 1 Tbsp finely chopped garlic 3 cloves
- 1 Tbsp parsley flakes
- 2 Tbsp sunflower oil
In a bowl, mix all the dough ingredients and leave to rest for 30 minutes.
Prepare two sheet cake pans and cover them with baking paper, oiled on the upper side.
Mix the egg yolk and water for the egg wash.
Preheat the oven to 356° F / 180° C.
Take one half of the dough out and knead for a few minutes.
Roll the dough on an oiled surface to form a rectangular shape of 10 x 11 inches.
Using a sharp knife, cut it into ribbons, 1 inch wide.
Twist and tie each ribbon to have a knot.
Place the knots onto the oiled baking paper and egg wash them.
Bake for 15 – 16 minutes.
Repeat steps 5 to 10 with the rest of the dough.
When the second batch is baking, mix the ingredients for the garlic spread.
While the knots are still warm, brush the spread over them and serve.