All I needed to round out a dinner of lasagna was a good, garlic-laden hunk of bread. I haven't made many rolls, but this recipe for Soft Garlic Knots from King Arthur Flour looked about right:
The recipe calls for a mixture of flour, potato flour, yeast, dry milk, sugar, salt and another flavoring called "pizza dough flavor." Needless to say, I didn't quite have what I needed. After looking at some substitution options I used potato flakes in place of potato flour and a mixture of italian seasonings instead of the "pizza dough flavor." Here are the dry ingredients awaiting the addition of warm water and olive oil:
And ready to be kneaded:
Before a first rise you can see how much smoother the dough gets. This dough smelled great with all of the spice and olive oil, plus the regular smell of yeast at work:
Once the dough had risen, there was some slightly more complicated shaping before the second rise. The dough is split into 16 parts and then rolled into ropes...
Which are then tied into knots. Here is the dough half shaped and ready to rise:
After another hour the knots looked nice and puffy, and were ready to hit the oven:
And finally, brushed with melted butter, garlic and a little more spice, and dusted with freshly grated cheese:
Many thanks to Fritz for the photos featuring my hands at work as well as the shot of the risen dough before it went into the oven.