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PJ's GARLIC KNOTS
I practically had to arm-twist my friend, PJ at King Athur Flour, to get this recipe from her while she was still developing it and testing it there in their test kitchens. These are the yummiest rolls you'll ever taste and they go well with practically everything...well, maybe not sushi! *LOL*
Recipe By: PJ Hamel of King Arthur Flour

2 3/4 to 3 cups King Arthur Flour Mellow Pastry Blend* or unbleached all-purpose flour*
1/4 cup Baker's Special Dry Milk*
3 tablespoons King Arthur Potato Flour*
3 tablespoons Lora Brody's Dough Relaxer*
1 tablespoon sugar
4 teaspoons Pizza Dough Flavor*
2 teaspoons SAF Red instant yeast*
1 1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons warm bottled water

Garlic-infused olive oil
Finely minced fresh garlic
Pizza seasoning* or Italian seasoning
Dried parsley

In a mixing bowl, place 2-3/4 cups of the pastry blend or flour, dry milk, potato flour, dough relaxer, sugar, dough flavor, yeast and salt; whisk until thoroughly mixed. Add olive oil and water; mix thoroughly with paddle attachment. Switch to the dough hook and knead 4-5 minutes or until a soft dough forms.

Transfer dough to an oiled surface and knead a few times and form into a ball. Place into an oiled bowl; cover with plastic wrap and let rise about 1 to 1-1/2 hours, or until dough doesn't spring back when poked with a finger.

Transfer dough to oiled surface and divide into 8 pieces. Roll each into a 14- to 15-inch log. Knot with ends hanging out slightly. Let rise 50 min. to 1 hour.

Preheat oven to 350F. Bake rolls 15 minutes. Remove. Spray with olive oil spray (or not that's what I did), brush with garlic oil that's been mixed with copious amounts of freshly minced garlic, and also mixed with pizza seasoning or Italian herbs or dried parsley (not so copious). YUM !

* NOTE: You can get most of the above ingredients at King Arthur Flour's Baker's On-Line Catalogue (that's where I got mine!).

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