Welcome to my kitchen, where every recipe is a labor of love and a celebration of wholesome ingredients. Today, I’m thrilled to share with you my recipe for Super Soft Fresh Milled Garlic Knots, made with fresh milled flour. These knots are not just your average breadsticks; they’re a delightful twist on a classic favorite, perfect for pairing with pasta or enjoying on their own.
The key to these garlic knots is, of course, the fresh milled whole wheat flour. By milling our own flour, we can ensure that the knots are not only incredibly soft and flavorful but also packed with nutrients and wholesome goodness. The earthy flavor of the whole wheat flour adds a depth to the knots that is simply irresistible.
One of my favorite ways to enjoy these Super Soft Fresh Milled Garlic Knots is paired with my whole wheat pasta dough recipe. The knots are the perfect complement to the pasta, adding a garlicky kick and a chewy texture that takes the meal to a whole new level of deliciousness.
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To make these garlic knots, you’ll need:
EQUIPMENT
- 1 Stand mixer
- 1 Half sheet pan
INGREDIENTS
Garlic knots
- 560 g Hard white or hard red wheat flour 4&1/2 cup
- 313 g Water 1&1/3 cup Room temperature
- 38 g Oil 2&3/4 Tablespoon
- 45 g Sugar 3 Tablespoons Or 45g Honey 2 Tablespoons
- 1 large Egg
- 11 g Salt 2&1/4 Teaspoon
- 11 g Instant yeast 1 Tablespoon
Garlic Butter
- 5 Tablespoon Melted butter
- ½ Teaspoon Salt
- 1 Teaspoon Garlic powder
- ½ Teaspoon Oregano
- ½ Teaspoon Basil
- ¼ Teaspoon Rosemary
Instructions:
Start by milling your grain. To your mixer add water, oil, egg, sugar/honey, and your fresh milled flour.
Mix this in your mixer until the flour is fully incorporated. Then allow it to sit for 20 min covered.
After it’s done resting, add in the salt and yeast and knead for 8-10 minutes.
Allow the dough to rise in a lightly oiled bowl for 45-90min. This dough is very forgiving!
After it’s done rising, divide into 15 portions. Shape each portion by flattening it out, roll into a log and then tie your knot. See video below for demonstration.
Once all 15 knots are shaped, allow them to rise until they’re nice and puffy. About 45m-1 hour.
While those are rising, prepare garlic butter by melting the butter and adding the seasonings.
After the garlic knots are done rising, lightly brush them with half of the garlic butter mixture. Bake in a preheated oven at 400 degrees for 10-15 min. Brush with the remaining garlic butter mixture after baking. Enjoy
Super Soft Fresh Milled Garlic Knots
Equipment
Ingredients
Garlic knots
- 560 g Hard white or hard red wheat flour 4&1/2 cup
- 313 g Water 1&1/3 cup (Room temperature)
- 38 g Oil 2&3/4 Tablespoon
- 45 g Sugar 3 Tablespoons (Or 45g Honey/2 Tablespoons)
- 1 large Egg
- 11 g Salt 2&1/4 Teaspoon
- 11 g Instant yeast 1 Tablespoon
Garlic Butter
- 5 Tablespoon Melted butter
- ½ Teaspoon Salt
- 1 Teaspoon Garlic powder
- ½ Teaspoon Oregano
- ½ Teaspoon Basil
- ¼ Teaspoon Rosemary
Instructions
- Start by milling your grain. To your mixer add water, oil, egg, sugar/honey, and your fresh milled flour.
- Mix this in your mixer until the flour is fully incorporated. Then allow it to sit for 20 min covered.
- After it’s done resting, add in the salt and yeast and knead for 8-10 minutes.
- Allow the dough to rise in a lightly oiled bowl for 45-90min. This dough is very forgiving!
- After it’s done rising, divide into 15 portions. Shape each portion by flattening it out, roll into a log and then tie your knot. See video below for demonstration.
- Once all 15 knots are shaped, allow them to rise until they’re nice and puffy. About 45m-1 hour.
- While those are rising, prepare garlic butter by melting the butter and adding the seasonings.
- After the garlic knots are done rising, lightly brush them with half of the garlic butter mixture. Bake in a preheated oven at 400 degrees for 10-15 min. Brush with the remaining garlic butter mixture after baking. Enjoy!
I have no words except…very scrumptious!!!!
Thank you!
I am at the first rise stage and find i need to leave before proceeding. Can I put the dough in the frig overnight and proceed the following day?
Thank you
So exciting when you find a recipe that’s both easy and delicious!! I’ve made this twice now and printed the recipe since it’s definitely a keeper. Adults and littles love it!
These are divine!! Thank you for sharing such an easy and delicious recipe. Everyone that tried one of these knots responded with rave reviews. Thank you for providing wonderful recipes with fresh milled flour!!
Hi! Is the weight for the flour before or after milling your wheat berries?
Hi Kayla,
The weight of the wheat berries is equal to the weight of the flour. So 500g of grain will yield 500g of fresh milled flour.
I make these for every family gathering!
I’ve only made these once as garlic rolls once and they were easy to make and turned out amazing! I turned them into cinnamon knots by doing an egg wash with a sprinkle of cinnamon, sugar, and nutmeg before rolling them up and tying the knots and brushing with honey butter when they are hot out of the oven. YUM! My family asks for them over and over again! The dough is so soft and easy to work with.
Your recipes have been my go to on my fresh milled journey as they are simple and have turned out perfectly almost every time. Thanks for sharing!!
these came out fantastic! My husband said it tasted like something you’d get at a restaurant, I’ll be doubling the recipe next time. These went too fast!