Garlic Knots

 

 

I was at the Goodwill (go figure) when I spied w/ my little eye the pear pepper grinder. When I turned it over to check the price, it said "$1.99 set". Set? Upon further investigation, I found its mate, the apple salt shaker. Two bucks?!? Come on, so cute!! 

There are so many corny bread (cornbread?) jokes out there that I’ll try to refrain from incorporating them, like so much yeast, into this writing. Might sound half-baked, but I will try to rise to the occasion.

Must…refrain… Don’t say “on a roll” …

Skipping over the story of the plight of the Pillsbury Doughboy and what that conniving Sara Lee (allegedly) did to him, let’s talk bread.

Bread, like that Doughboy joke, is both ancient and nothing to laugh about. Universally, bread is seen as a sign of peace.  It is a crucial element in hundreds of different religious ceremonies around the world. At one time, it was even used as currency. Maybe that’s why we equate bread with money; the more you earn, the more bread you can provide for your family. I distinctly remember as a kid in the 70s when our spotty-faced teenage neighbor refused to shovel the driveway unless Pops “coughed up some bread”. I was probably seven, so I hadn’t quite mastered the art of hyperbolic banter* (that wouldn’t come until I turned 9 – ha!), and was quite literally waiting for the guy to cough up some actual bread.  Instead, what Pops coughed up from his perch on the porch, through his thick, icy Marlboro breath was “NO BREAD! NO DOUGH! Just a CRUSTY old man who wants a ding dang footpath to the ding dang mailbox!”

 Sorry, Michiganders.  It’s coming.

*Hyperbolic Banter. Good band name.

Enough of this flakiness. Ain’t nobody be kneading that. I’m super stoked to share this simple recipe for vegan garlic knots, which are the perfect accompaniment to my lasagna roll-ups, soups and stews, or just all by their lonesome(s), fresh out of the oven. And that smell… I mean it’s just the best thing since, well, you know.  

In the words of the great Cervantes, “All sorrows are less with bread”. And in the equally wise words of the also great Smokey Robinson, I second that emotion, Miguel de.

 

Ingredients

  • 3 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 package yeast
  • 1 tablespoon sugar
  • 1 cup water

For Garlic Butter:

  • 3 tablespoons vegan butter
  • 2 tablespoons olive oil
  • 1 ½ teaspoons garlic powder
  • 2 teaspoons Italian herb spice blend (or one tsp. each dried basil and dried oregano)

Directions

  1. Preheat oven to 450.
  2. Mix the yeast and sugar together in a bowl. Add the warm water (between 95-115 degrees F) and stir to dissolve. Let sit for 10-15 minutes, or until bubbly.
  3. Put the flour, baking powder and salt in the bowl of a stand mixer (or, you can go old-school and do it by hand). Mix dry ingredients well.
  4. Pour yeast mixture over, add oil and mix well.
  5. Allow to rise in a warmish place. Cover with a tea towel and allow dough to rise until double in size, about 45 minutes.
  6. When dough is ready, turn out onto a lightly floured surface and knead lightly.
  7. When a smooth dough is formed, take about 2 tablespoons and roll out like a snaky thing.
  8. Tie the snake into a loose knot, fold ends in and flip over.

Bake in the preheated oven 15-18 minutes, until lightly golden brown.

While the rolls are baking, make the garlic butter:

Melt the vegan butter in a small saucepan.  Add the oil and seasonings and keep warm.

When the knots are finished and out of the oven, brush each one with a generous amount of garlic butter.

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