Sunday, March 13, 2011

Whole wheat soft garlic knots (no eggs).......step-by-step.

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I have this perfect relationship with yeast....and that gives me plenty of reason to bake with yeast often....I love baking with yeast....and the smell of baked bread....ah! the way it flows out of my house and have the neighbors asking me what's in the oven.....Nidhi loves garlic rolls and I make them often....and I got bored with baking the same garlic rolls again and again (I need variety in the kitchen)....I came across this recipe and I made them the next time she asked for garlic rolls....ofcourse I tweaked the recipe to suit my kids taste....I used only whole wheat flour...more simply called as atta...and used ghee instead of the olive oil.....topped it with dried rosemary, melted butter.......and garlic...hmmm heaven!!!

How I made them:
Whole wheat flour/Atta: 3 cups.
Sugar: 1 tbsp.
Instant yeast: 1 tsp.
Salt: 1 tsp.
Ghee/Clarified butter: 2 tbsp.
Warm milk:  1/4 cup.
Warm water: 1 cup.

For the glaze:
Garlic: 3 or 6 cloves.
Butter: 2 tbsp.
Dried rosemary or Italian seasonings: 1/2 tsp.

1. I first mixed the warm milk, sugar, and yeast.

2. Then mixed the wheat flour with salt, ghee and made a well in the center and poured the milk into it.

3. Made it into a soft dough using enough of the warm water. I kneaded it in my kitchen counter with my hands .....till my hands ached!!. I covered it with a wet kitchen towel and placed it on the warmest place in my kitchen.

4. The dough doubled and was springy to touch after about 2 hours.

5. Turn the dough into a lightly floured surface and divide them into two....roll into a thick long rope with the palm of your hands and cut with a knife.

6. Take each slice and again roll it with the palm of your hands again into a small long rope...if you find the dough sticky......use a little flour to dust it with...(I dint need any).

7. Form each rope into knots.

8. Take the end lying underneath the knot and bring it over the top, tucking it into the center and take the end lying over the knot and tuck it underneath and into the center.

9. Transfer all the knots into a baking tray and cover it with a kitchen towel. let it rest for 20 min. Meanwhile....melt the butter, add the crushed garlic and rosemary.

10. Brush them generously on the nice and puffy knots.

11.  Bake until lightly browned or about 15 to 20 min....Let cool slightly before serving.

Nidhi enjoyed them with tomato sauce....they can be had with soup or just about anything.

The aroma brought the neighbors to my door.

Ofcourse you can make this entirely with all purpose flour or even take half flour and half wheat flour....I just wanted to make sure that my kids have a healthy meal after they came from school so I made with whole wheat.

Enjoy friends....will be back soon!!.


  1. OMG So badly want this melt in mouth kind of knots. First this is eggless and another thing is you have used whole wheat. Excellent dear. Very helpful pictorials ....

    Hamaree Rasoi

  2. Amazing...Very well explained Nisa..!!!Im now craving for these healthy & delicious knots!!They look so soft too....yummmm....
    Prathima Rao
    Prats Corner

  3. Perfect healthy Garlic knots Nisa!

  4. They look deliciously yum... Would enjoy it with a cuppa tea...

  5. Yummy.. I bookmarked as soon as I saw ur first pic... so inviting.. Loved your step-by-step clicks... Awesome..

  6. WOW Nisa these rolls are looking gorgeous. Aata makes them so much rock!!

  7. Perfect and beautiful knots,lovely and delicious.

  8. The knots have come out so well. Tempted to try but yeast is my worst enemy. I have failed many times :( this makes me feel so damn scared to try them out.

    Is instant yeast also called as fresh yeast??? does fresh yeast resemble crumbs of dough or something of that kind.

  9. wow the recipe is good and the pics are soooo self explainatory...

  10. look absolutely gorgeous and delicious!

  11. delicious we enjoy these garlic buns
    knots looks yummy

  12. Wow, those look and sound so delicious :) Love the way you knotted them!

  13. Prefectly baked flavourful knots, simply fabulous..

  14. Wonderful and perfect knots...loved the recipe...


  15. @Nithya, Instant yeast and dry yeast are different....instant yeast granules are smaller...Active dry - the traditional dry yeast; needs to be dissolved usually with a bit of sugar
    Instant - contains a bit of yeast enhancer (citric acid, maybe some other stuff?) and is possibly more concentrated than active dry; does not need to be that makes it easy for bread baking beginners. I hope I have cleared ur doubt.

  16. you got me at the way you make your knots, i have to try this method, thanks Nisa

  17. Really nice recipe and very interesting.And also nice photo.I am going to prepare it now.Let you know how it came to me.

  18. Yum, I love garlic knots! With a salad, they're a meal to me. :)

  19. Those look amazing! I can't wait to try them! thanks for linking up to Made From Scratch Tuesday!

  20. Thank you all for the lovely thoughts....

  21. Garlic knots came well.My little one enjoyed well.
    I tried with atta. Can use plain flour instead of atta.
    Anyway thanks for sharing such a nice and simple recipe.

  22. whatt temperature do you bake them on ???

  23. @Anonymous, I usually bake around 150 degress for about 25 to 30 min

  24. This looks like a great recipe. I would love to try it - do you think it would work with almond milk?


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