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*
Garlic-infused olive oil
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!).
Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved