Vegan Garlic and Herb Dinner Knots
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- 3 cups & 4 tbsp all-purpose flour
- 1 tbsp turbinado cane sugar
- 2 tsp active dry yeast
- 1 1/4 tsp salt
- 2 tsp dried italian herbs
- 1 tbsp nutritional yeast
- 2 tbsp olive oil
- 1/2 cup water
- 1/2 cup unsweetened almond milk
- 3 tbsp garlic, minced
- 2 tbsp garlic, minced
- 2 tbsp vegan butter (melted)
- sea salt (pinch)
- garlic salt (to taste)
- garlic powder (to taste)
- Add and mix the flour, sugar, yeast, salt, herbs, and nutritional yeast in a bowl.
- Add the rest of the bread ingredients, including the garlic, almond milk, water and olive oil.
- Mix together to form a dough.
- Add your dough hook to your electric mixer and knead on medium-low speed for about 10 minutes, until a smooth dough forms.
- Pull the dough out of the bowl and use your hands to shape into a ball.
- Add olive oil to the same bowl and place the dough back into the bowl. Cover the bowl with a towl and let it sit in a warm place for about an hour to rise.
- When the dough has finished rising, turn out onto an oiled cutting board.
- Using your hands, press to flatten and thin out.
- Then use a rolling pin to roll it out into a rectangle.
- Cut the dough long ways into 1″ strips.
- Tie the dough into a knot and connect the end pieces.
- Lay them on a greased baking sheet about 2″ apart.
- Cover with a towel or plastic wrap
- Allow them to rise until very puffy, approx. 1 hour.
- Around 10 minitues before the hour of dough rising is up, preheat oven to 350°F.
- Bake for 17 minutes, until golden brown. *make sure to check the bottoms don't burn
- While the knots are in the oven, mix the melted butter and a pinch of sea salt with 2 tbsp of garlic in a bowl.
- When the knots are done baking, move them to a cooling rack and brush with the garlic butter.
- Then lightly sprinkle garlic salt and garlic powder on top of each knot.
- Adapted by My California Roots