another winner from the Sweet Sista’ archives…
I say ‘or Not’ because I was bringing these to a fabulous dinner my mom made, and, while I’ll never understand it, she’s not a huge fan of garlic. So for her, no garlic. For the rest of us — plenty. That’s one of the great pieces of kitchen creativity. You can make adjustments to fit what works for you.
I have done rolls before using a number of recipes and ‘styles’ : Parker House, as croissants, and rounds, but never in knots. And I have to say that, along with Annie’s awesome rolls, these are another favorite and definitely will be made again. I was so glad that there were plenty so I could throw the leftovers in the freezer and pull them out later for an occasional sandwich or to go with dinner.
One thing’s for sure — these will ‘knot‘ disappoint!
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
4-6 garlic cloves finely minced or pressed through a garlic press
4 tablespoons butter, melted
Mix butter and garlic together in a small bowl and let sit while making the rolls. Rewarm butter if needed or just keep on stove top after melting.
Immediately after the rolls come out of the oven brush the butter/garlic mixture (or just butter if you’re baking for my mom) over the rolls. These are best eaten warm!