Fluffy Garlic Knot Rolls

This recipe was a bear to figure out. As usual once I started I couldn’t let it go! :)

When you search bread recipes on Pinterest garlic knots are one of the most popular things to pop up. For good reason- they look pretty but taste absolutely amazing too. I hunted around online and did not come across a good gluten and dairy free recipe so I knew I needed to make it happen. My final results BLEW MY MIND. Soft, tender, chewy and the flavor oh my goodness.

The remind me of garlic bread sticks in a cuter package. These would taste fabulous with any meal- but I highly recommend you make them for a holiday meal. They taste best warm- so pop them in the microwave before putting them on the table of they aren’t being made fresh.

I recently started playing around with Better Batter (original) all purpose flour. At first to be honest I hated it. But the more I dove in the more I discovered that it would work really well for bread. It rises extremely well, it gives baked goods really nice structure & it makes bread nice and chewy. All that to say- I think I will mostly just use it for bread. I can tell its higher in gum (or maybe a gummy starch) that makes it turn out gummy in certain applications. For example I was not thrilled with how it turned out in my biscuit recipe as I wanted those to be really tender.

You’ll notice I used expandex & I want to tell you a little bit about it. :)

Expandex is simply a modified form of tapioca starch. Its non gmo and quite straight forward. Its been used for a long time primarily by the companies that are selling pre-made gluten free baked goods. Its available now for everyone on amazon. One bag will last you awhile as I only use a small amount in my recipes.

WHY do I use it? Simple. It makes everything taste super legit and no longer gluten free. If you are familiar with gluten free baking you know that typically when baked goods cool down and age they get dry and hard. (Especially bread). Something may start out perfect when its warm then taste not so appetizing when it cools down. A lot of gluten free flours cause that to happen unfortunately. Expandex stops that from happening in almost every recipe I have tried it in. The texture remains what it should be as it cools (for the most part.) Either way its a huge improvement. The second reason I like to use it is because I find it really does help baked goods expand. They tend to get taller, fluffier & even softer in some situations. It also makes dough easier to work with as it helps glue the dough together. It also helps provide structure to baked goods.

Gluten & Dairy Free Garlic Knots

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Yield: 8-10 Garlic Knot Rolls

Author: Brittany Angell

Prep time: 25 MinCook time: 20 MinInactive time: 35 MinTotal time: 1 H & 19 M

I tested this recipe out a million times trying out different proofing methods and different levels of dough hydration. The main recipe here is the quick and easy version. But if you have the time to make the dough one day ahead you'll end up with extremely fluffy rolls- that version requires a slightly different flour/water ratio & I have included it in the notes at the bottom of the recipe. That version is my favorite :) Its not any extra work- it just requires planning one day ahead. As always PLEASE use the gram measurements. Small changes to quantities will change your results. Precision is so important with gluten free bread!

Ingredients

Dough

• 1 1/2 Tbsp Granulated Sugar (I used organic cane)
• 198 grams lukewarm water (or 210 grams of lukewarm nondairy oat milk) * milk and water weigh different amounts.
• 1 1/2 Tsp Fast Acting /Quick Rise Yeast
• 1 tsp Salt
• 1 Tbsp Oil (vegetable, olive oil or avocado oil)
• 1 Large Egg
• 340 grams Better Batter (original blend)
• 2 Tbsp Expandex (20 grams)

Toppings

• 1 large egg whisked + 1 tsp water for egg wash.
• 1 Stick of Butter Melted (dairy free, vegan or regular) (divided into two bowls 4 Tbsp per bowl)
• 4 Cloves of Fresh Garlic Finely Minced
• 1 Tbsp Parmesan Cheese (real or vegan) optional!
• Flaky Salt
• Fresh Parsley finely chopped

Instructions

1. If you intend to make the rolls in one day- preheat your oven to 325 degrees & line a 9 X 13 pan with parchment. *If you are allowing your dough to slowly proof overnight skip this step and preheat the oven & prepare your pan only before you shape the dough.
2. Measure out the lukewarm water or milk and warm it in the microwave 30-45 seconds until Luke warm. (If its any warmer than that you must allow it to cool down.) Give it a stir to make sure there are no hot spots. Stir in your yeast and sugar & set aside for 5 minutes.
3. Measure out all the remaining dough ingredients into the bowl of a stand mixer (salt, oil, egg, better batter & expandex) Once you see the yeast mixture has begun to bubble and froth pour it into the bowl as well. Using the paddle attachment mix the dough for 1-2 minutes starting on low working your way up to high. Scraping down the sides once or twice to make sure everything is fully mixed in.
4. If you are allowing the dough to chill overnight place it in a sealed Tupperware container in the fridge. Resume with the next steps the following day OR start them right away if making them the same day.
5. Using nonstick spray- spray your countertop, hands and a cookie scoop or 1/4 cup measuring cup. (I like to use a cookie scoop that holds 1.5 tbsp - so I do 2 scoops per roll ) Scoop the dough for 8-10 rolls. (You will end up with 10 if you make each one 3 tbsp). If using a 1/4 measuring cup you'll end up with around 8-9 rolls.
6. Roll each ball of dough into a log about 10-12 inches long. Carefully tie the knots without tugging the dough too much. tucking the ends under the bottom and pressing them in just enough to seal them. Place them Into the prepared pan spacing them apart.
7. Brush them liberally with egg wash & cover the pan with a kitchen towel. Turn off the 325 degree oven and place the pan inside leaving the door open a crack. Set the timer for 10 minutes. After the 10 minutes close the oven door and set the timer for another 20 minutes.
8. After the 30 minutes total. Remove them from the oven & preheat it to 450 degrees. In a small bowl mix together 4 tbsp of your butter with the minced garlic (and parmesan cheese if you wish to use it.) Liberally brush all of this butter gently onto the tops and sides of the rolls. Finish by sprinkling flaky salt on top. Let them rest of the stove covered until the oven is fully preheated. They may proof a little further.
9. Bake the rolls for 17-20 minutes until the perfect golden brown color. Turn off the oven leaving them in for another 3-5 minutes to make sure they are fully cooked through.
10. Brush them while they are still hot with the second round of melted butter (4 tbsp) & finish them by sprinkling with fresh parsley.
11. Serve warm! Store any leftovers in a sealed bag or container and store at room temperature.

Notes:

The overnight version of this dough has a slightly higher hydration to it. Which means its a bit wetter/stickier. This makes it a tiny bit more challenging to work with and you will need to liberally oil your work surface. It is still workable and the results are INSANELY fluffy.

You will need to change two ingredient amounts in the recipe to make it this version:

370 grams of Better Batter (instead of 340 grams)

216 Grams of Lukewarm Water (instead of 198)

Those amounts may seem close to the original recipe- but with gluten free baking the tiniest change can make a big difference.

Make the dough following the directions above and then put it into a sealed Tupperware container and put it in the fridge for 16-24 hours. Remove the dough from the fridge & spray your work surface liberally with oil as well as your hands. Shape the rolls (they may be a little sticky- this is ok!) Place in your baking pan- brush with egg mixture and follow the baking directions for the rest of the process.

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