Monday, November 29, 2010

Garlic Knots (or just plain rolls)

My name is Jody, I'm a dietitian, and I'm a carb-aholic.

It might seem like an oxymoron but I LOVE good roll or slice of homemade bread. I know that excessive carbohydrates might be the downfall of my existence... but everything in moderation, right?

There's nothing better than a good homemade bread to warm you from the inside out. It makes your house smell like yeasty-goodness and when that's topped with garlic? Even better! I had pulled out a lasagna from the freezer and wanted something fresh to go with it. When I found this recipe for Garlic Knots on Annie's Eats, I knew it would be perfect.

As described in the recipe, each knot provides:
200 calories
6.7 g fat
30.5 g carbohydrate
1.1 g fiber
4.2 g protein

I didn't make any major changes to these. Yeast dough is actually a chemical process which if you tweak TOO much, just won't work out. I did make sure I used skim milk in the dough. I also only used 1 1/2 Tbsp of butter to coat and felt like I had plenty. I made mine into 12 rolls, instead of 10, to help control the calories just by size alone. I could have even made it into 16 rolls if I needed to.

I also did not make mine into knots. Although they are cute and look much more professional that way - I ran out of time! I simply formed mine into balls and baked them in a greased 8x11 pan. Didn't affect the nutrition content - just not as cute.

Garlic Knots - BETTER
3 cups bread flour
1 Tbsp sugar
2 tsp instant yeast
1 1/4 tsp salt
2 Tbsp olive oil
1/4 cup skim milk
1 cup plus 2 Tbsp lukewarm water

For the glaze:
2 cloves garlic
1 1/2 Tbsp melted butter
1/2 tsp. Italian seasoning

To make the dough, in a bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

Divide dough into 12 (or more!) equal pieces. Roll each piece into a 10-inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the enter. Transfer the shaped rolls to a baking stone, or a baking sheet lined with parchment paper (If short on time, form into equally shaped balls. Place in a greased baking pan with room for them to rise around each other). Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

To make the glaze, finely mince the garlic (I use my micro-plane). Mix with melted butter and Italian seasoning. Preheat the over to 350 degrees. Brush the glaze onto the risen rolls. Bake until set and lightly browned, about 15-18 minutes. Let cool slightly before serving.

With 12 servings, each roll provides:
153.6 calories
4.0 g fat
25.4 g carbohydrate
0.9 g fiber
3.5 g protein

The more your recipe yields, the less calories and fat each roll will have.

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