Garlic knots

Ingredients for 1 servings:

• 450 g flour
• 3 tbsp mashed potato powder
• 21 g yeast, fresh
• 1 tbsp sugar
• 1 ¼ tsp salt
• 2 tbsp olive oil
• 100 ml milk
• 150 ml water
• 2 clove(s) garlic, squeezed
• 50 g butter, melted
• ½ tsp dried Italian herbs

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

fine, soft rolls

For the dough, put the flour and mashed potato flakes in a bowl and make a well in the center. Heat the milk and water until lukewarm. Put the yeast in a small bowl, mix with the sugar and a little of the milk/water mixture. Pour it into the well and stir it into the flour a little with your finger. Add the salt, olive oil, and remaining liquid and knead into a yeast dough. It should be a soft, non-sticky dough. You may need a little more water; mine was spot on. Knead the dough briefly again on a lightly floured surface and then return it to the bowl. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour. It should have increased in volume considerably. In the meantime, line a baking sheet with baking paper. Once the dough is ready, knead it briefly again and divide it into 8 equal parts. Shape these into rounds and then into 29 cm long strands. Tie each strand into a knot, loop one end around the bottom and the other end around the top. Then place them on the prepared baking sheet, cover with a damp cloth, and let them rise for another 45 minutes. They should have increased in volume considerably. In the meantime, preheat the oven to 180°C and bake the knots for about 20 minutes. They should be cooked through but still have a light color. While they’re in the oven, prepare the glaze. Briefly melt the butter in the microwave, peel the garlic cloves, press them through, and add them. You can use 2-4 cloves, depending on your preference. Then add the Italian herbs and mix everything together. Remove the knots from the oven and immediately brush with the glaze. Place them on a wire rack and let them cool slightly. Serve warm; they taste best that way; these are not crusty rolls.