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 350°F. 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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Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved