The aroma of these garlic knots will convince you that you are in a top-notch Italian restaurant. Having fresh garlic knots right from the oven is the kind of lavish life that I support 100%.
|Worth the time investment, I promise you.|
- I used half whole wheat flour, half all purpose flour (only because I did not have enough whole wheat for the entire recipe)
- I replaced the sugar with agave nectar, and, of course, used almond milk in place of fatfree milk.
- When kneading the dough for the first time, I had to add a LOT more flour to get rid of the stickiness.
- I used a bit less than 1/3 c oil, about 1/4 cup, and had plenty left over to use as a salad dressing (and for extra dipping of the knots)
It was pretty time consuming, but there's a lot of downtime, waiting for the yeast to rise twice (before shaping into knots, and after).
For the best detailed description with images, for how to knot the dough, head here. I didn't cut them into strips, but just ripped out a piece and rolled it.