I made these rolls yesterday afternoon, while waiting in terror to extricate myself from a parallel parking spot and drive back to University City to pick up Aaron. I was almost out of flour, so I halved the recipe, and it worked just fine.
Oops, size uniformity is not my forte. And, the one on the right had a much more successful knot.
3 cups bread flour (or I just used all purpose, and it was fine)
1 tbsp. sugar
2 tsp. instant yeast (I used dry active yeast and just proofed it before by putting the sugar into the warm water and then adding the yeast to it and letting it sit for 5ish minutes)
1¼ tsp. salt
2 tbsp. olive oil
¼ cup milk
1 cup plus 2 tbsp. lukewarm water (I used warmer than lukewarm water to help activate the yeast)
2 cloves garlic
3 tbsp. melted butter
½ tsp. Italian seasoning For the dough, combine the dry ingredient in a stand mixer. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Knead on low speed until the dough is smooth and elastic, about 8 minutes. Move the dough to an oiled bowl, flip the dough to oil both sides, and cover with plastic wrap. Let it rise for about 1 hour, or until doubled in size. Once the dough has risen, divide it into 10-12 equally-sized pieces. Roll each piece out to about 10" long and then tie in a knot. I sort of just tucked the ends on the side of the roll. Put the rolls on a baking sheet lined with parchment paper, cover, and let rise for another 45 minutes. To make the glaze, finely mince the garlic, or press with a garlic press. Add to the melted butter, along with the Italian seasoning. Brush over rolls when ready to bake. Bake at 350 for 15-18 minutes.
These turned out quite good! They had a nice crust to them but were really soft on the inside. Next time, I think I'd try using garlic powder instead of minced garlic because I don't think my basting brush picked up very much garlic when I was brushing the glaze over the rolls. I'd definitely make these again.