Garlic and bread--they are a match made in heaven! Especially when they are these soft, chewy rolls. Because we had yet another cold and rainy day, I made soup (again). And everyone knows that when you make soup, you have to make bread. I've made these rolls a few times before, but this was the first time I used whole wheat flour. To be honest, it was only because I had completely run out of bread flour. I was a little concerned they just wouldn't be the same soft rolls that they are with all white flour, but I was so wrong. My family, who previously thought they were "fine", literally devoured these. And the best part? The leftovers (if you have any) make the best sandwich rolls. Oh how I wish I had some leftovers today...
Whole Wheat Garlic Knots
1 cup plus 2 Tbs lukewarm water (100-110*F)
1 Tbs sugar
2 tsp active dry yeast
2 cups bread flour
1 cup whole wheat flour
1 1/4 tsp salt
2 Tbs olive oil
1/4 cup milk
For the garlic butter
3 Tbs butter, melted
2 cloves garlic, finely minced
1/2 tsp Italian seasoning
Combine water and sugar in bowl of stand mixer. Sprinkle yeast over and allow to activate and become bubbly, about 5 minutes. Add remaining ingredients into yeast mixture and, using dough hook attachment, mix on low until a soft, elastic dough has formed, about 8 minutes.
Turn out into a greased bowl, cover, and let raise until doubled, about one hour.
Divide into 12 even piece (if you have a kitchen scale, it would work great here!). Let rest about five minutes, until able to stretch.
Roll each piece of dough into a ten-inch-long rope.
Tie into a knot.
Tuck the excess piece that is on the bottom of the roll up around the top and into the middle. Tuck the piece on the top of the roll around to the bottom and into the middle. Place on a baking sheet, cover with a towel, and let raise for 45 minutes.