Garlic Knots (and Pizza Dough)

So I'm thinking I would probably win the award for "Ugliest Garlic Knots", if there was one. While I was folding the dough into the knots, I couldn't do the first knot tight enough and was left with a loose shape that doesn't really look like anything. But after I baked them, they came out a little better. Just look at them before the second rise though:

Laughable, right? I must say though, I have never made pizza dough before (always spent the money on store-bought) but after making this pizza dough, I will never go back! It was so easy to make and easy to work with that it would be silly not to try it again! You can certainly cut down on the fat content in these little guys by using less butter; but I don't recommend it. Enjoy the delicious butter and garlic combo and just go for an extra-long run tomorrow ;)

Garlic Knots

from Good Things Catered

Makes 8 knots

1 recipe basic pizza dough (recipe below)

1/2 cup butter

5 garlic cloves, minced or crushed

salt

After you let the pizza dough recipe complete it's rise, roll out on a floured surface into large rectangle, 1/2 inch thick.

Using pizza cutter or sharp knife, cut into measured out eight 1-inch wide strips. Take each strip and tie into a basic knot. Take end that is underneath and fold it over and into the middle. Take end that is over top and fold it under.

Place knot onto parchment lined baking sheet. Repeat with all knots. Sprinkle generously with salt, cover with wax paper and kitchen towel and let rise until doubled in size, about 1 hour.

Preheat oven to 375 degrees F.

In small saucepan over medium low heat, combine butter and garlic. Stir until butter mixture is completely melted. Using pastry brush, generously brush the tops of the dough with the butter mixture.

Place in oven to bake until turning golden brown, about 12-15 minutes. Remove from oven, brush with remaining butter mixture and serve.

Basic Pizza Dough

from Good Things Catered

Makes 1 crust

1 tablespoon active dry yeast

3/4 c. plus 2 tablespoons lukewarm water (105-115 degrees F)

2 3/4 cups all-purpose flour

1 teaspoon salt

1 tablespoon olive oil

Combine yeast and water in small bowl and let stand until slightly foamy (about 10 minutes).

Combine flour and salt in large bowl and form into a mound. Make a well in the center and add the yeast mixture.

Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms.

Lightly flour a work surface with some additional flour and transfer the dough to it. Using the heel of your hand, knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a ball.

Brush a large bowl with the olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 2 hours.

Turn the dough out onto a surface dusted with the remaining flour. Punch down the dough and, using your hand, begin to press it out gently into the desired shape.