MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy & Delicious Garlic Knots
Categories: Appetizer, Vegetarian
Yield: 8 Knots

1 1/4 ts Active dry yeast
1 tb Brown rice syrup;
- can substitute with sugar
2 1/2 c Bread flour (360 g)
2 ts Sea salt; divided
3 tb Extra virgin olive oil;
- divided
1/4 c Non-dairy milk
1/2 c Vegan butter
2 ts Garlic; minced
1/4 c Vegan parmesan; grated
1 tb Italian seasoning
1 ts Garlic powder
1 ts Onion powder
1 pn Sugar
2 tb Italian parsley; minced

This Italian American classic takes leftover pizza dough and
repurposes it into something garlicky, buttery, and tied in a knot!
You'll love this vegan garlic knots recipe, as the bread is
absolutely bursting with flavor.

Add 1 cup of warm water (around 110?F to be technical) to the bowl
of your stand mixer. If you're not using a stand mixer, a large bowl
will suffice. To that bowl, add your yeast and brown rice syrup. When
the mixture begins to foam (usually takes a few minutes), add the
flour, 1 ts of salt, and 1 tb of extra virgin olive oil. Knead the
dough on high for about 10 minutes if using your stand mixer. If
kneading by hand, you should knead for at least 15 minutes, until the
dough is relatively elastic and smooth.

Shape your dough into a neat ball. Place your dough ball in a greased
bowl covered with plastic wrap or a tight lid and let it rest for
about 25 minutes. Then, place it in the refrigerator for
approximately 24 hours. Your dough should double in size and be as
smooth as a baby's bottom. If you'd like to cut the proof time to 8
hours, use instant yeast.

Once your dough has proofed overnight, remove the dough from your
bowl and reshape it into a tidy ball. Then, weigh it. Why? Because
you want nice, even garlic knots that will bake uniformly in your
oven. If you want to eyeball it, go for it! My dough ball weighed in
at roughly 600 grams, which meant that each individual knot should be
about 75 grams each (600 / 8).Divide the dough ball into 8 equal
pieces. Each piece should then be shaped into an 8" rope about the
width of your thumb. Then, gently tie it into a knot. Place the knots
in a pre-greased 9x13" casserole dish and cover with kitchen towel or
plastic wrap. Do not use a different sized dish as this will affect
how your dough rises. Let the knots proof for another hour, until
they nearly double in size.

At about 30 minutes into your second proof, preheat your oven to
450?F. Then, prepare a quick vegan wash by whisking together
non-dairy milk with 2 tb of extra virgin olive oil or vegan butter.
After your garlic knots have finished their 2nd proof, gently but
generously apply the wash onto the tops of your knots. Then, place
them in the oven on the center rack and bake for about 20 minutes,
until their tops are golden brown.

While your garlic knots are baking, prepare your butter sauce: place
your vegan butter, minced garlic, Italian seasoning, garlic powder,
onion powder, and vegan parmesan into a small bowl. Then place it in
the microwave until the butter has completely melted. Stir the
contents together.

Once your garlic knots are out of the oven, allow them to cool for
about 5 minutes. Then, tear off each individual piece and place them
in a large, preferably stainless steel bowl. Add the butter sauce,
along with fresh parsley, a pinch of sugar, and a pinch of salt.
Cover the top of the bowl with a lid or a large plate and toss until
the buns are evenly coated. Serve and enjoy!

Recipe by Joanne Molinaro

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